Shortbread

Makes 8 | Prep 10 mins | Cooking time 45/50 mins

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Ingredients

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115g butter

175g plain flour

Pinch of salt

55g caster sugar

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How to

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1 Preheat the oven to 150°C/300°F/Gas Mark 2.

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2 Grease a 20-cm/8-inch fluted cake tin or flan tin.

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3 Mix together the flour, salt and sugar. Rub the butter into the dry ingredients. Continue to work the mixture until it forms a soft dough. Make sure you do not overwork the shortbread or it will be tough, not crumbly as it should be.

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4 Lightly press the dough into the cake tin. If you don't have a fluted tin, roll out the dough on a lightly floured board, place on a baking tray and pinch the edges to form a scalloped pattern.

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5 Mark into 8 pieces with a knife. Prick all over with a fork and bake in the centre of the oven for 45-50 minutes until the shortbread is firm and just coloured.

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6 Allow to cool in the tin and dust with the sugar. Cut into portions and remove to a wire rack. Store in an airtight container in a cool place until needed.