In a large bowl, cream together the softened butter and caster sugar until light and fluffy, which usually takes about 5 minutes.

Gradually add the all-purpose flour and cornstarch to the creamed mixture, beating until well blended.

With your hands lightly dusted with additional cornstarch, roll the dough into balls.

Place the dough balls apart on ungreased baking sheets.

Press each dough ball lightly with a floured fork to create a decorative pattern.

Bake the cookies at 180°C (350°F) for 10-12 minutes or until the bottoms are lightly browned.

Allow the cookies to cool for 5 minutes before removing them from the baking sheets to wire racks to cool completely.