Shortbread

Ingredients

• 125g Unsalted Butter (Softened)
• 55g Golden Caster Sugar, plus a little extra for sprinkling on top.
• 180g Plain Flour, sifted
• Optional – a tiny pinch of sea salt

Method

1. Beat the softened butter and sugar together in a bowl until pale and creamy. Don’t over-aerate it; you want it smooth, not fluffy like a sponge cake.
2. Stir in the flour (and salt if using). Use a wooden spoon or your hands to bring it together into a smooth dough.
3. Shape:
   • For Rounds, Roll the dough out on a floured surface to about 1cm thickness and use a cutter.
   • For Fingers, press the dough into a lined square baking tin and prick rows with a fork.
4. Bake at 180°C (160°C fan/Gas 5) for 12–15 minutes until they are a very pale golden colour.
5. Sprinkle with a little extra sugar while still warm, then let them cool completely on a wire rack to firm up.

Quantity

• Yields approximately 12 to 15 biscuits