15 nov

Shortbread No 2

MAKES 28

300 g butter, softened

125 g caster sugar

500 g (3¹/₃ cups) plain flour

Preheat oven to 170°C. Line a baking tray with baking paper.

Using an electric beater, beat the butter and sugar in a bowl until well combined. Add the flour then, using your hands, mix until a smooth, firm dough forms.

Knead the dough briefly on a lightly floured surface until smooth. Roll out to a 32 x 20 cm rectangle. Cut into 5 x 4.5 cm pieces then prick each piece two or three times with a fork. Place on the tray.

Bake for 20 minutes, or until firm– the shortbread should not colour. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.