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Preheat your oven to 160C (fan) and line a large baking tray with non-stick baking paper.
Mix the Stork and sugar together in a bowl until smooth.
Sift the flour and cornflour into the bowl and stir until crumbly. Then mix and knead with your hand until you have a soft, smooth biscuit dough, which comes away from the sides of the bowl and forms a ball.
Sprinkle a little sugar onto the baking paper on the tray and pop the ball of dough on top. Lay a piece of cling film on top and roll out with a rolling pin, to around 5-7mm thick.
Use a biscuit cutter to cut rounds into the dough. Lift the excess dough away from around the biscuit shapes and reform into a ball. Move the biscuits using a palette knife and arrange them for baking (they won't spread much so don't need a huge amount of space left between them - see images below). Repeat with the dough until you've used it all up and have 12 biscuits ready to bake.
Sprinkle all the raw biscuits generously with caster sugar, then pop into the oven to bake for 16-18 minutes at 160C (fan).
Once baked, carefully transfer to a wire rack and allow to cool fully before eating. Enjoy on the day or baking or store in an airtight container and they will stay lovely for 2-3 days.