The simplest shortbread is the best. I find the salted butter really helps give the best flavour.
150g plain flour
100g salted butter, cut into pieces and softened
50g 1 cup (220g) caster sugar
extra caster sugar, for sprinkling
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Directions Preparation:15min › Cook:35min › Extra time:50min › Ready in:1hour40min
Preheat the oven to 150 degrees C, fan-forced; 130 degrees C. Put the flour in a mixing bowl, add the butter and rub together to make fine crumbs. Stir in the sugar.
Work the mixture together until it forms a ball, this may take a while.
Bake for 30-35 minutes or until cooked. The shortbread should be very pale. While still warm, cut through the markings and sprinkle with caster sugar. Cool before eating.
Turn out onto a work surface to an 18cm round circle. Smooth the surface with your hands. Carefully slide the dough on to an ungreased baking sheet and flute the edges. Mark the circle into eight triangles with a knife, but not cutting all the way through. Prick the surface all over with a fork.