Good shortbread should be buttery and crumbly with a slight hint of saltiness to cut through the sweet flavour. Try using a cutter to make different shapes, perfect for giving as edible gifts.
- 200g butter, softened
- 250g plain flour
- 100g sugar, plus extra for dusting
- 1 pinch salt
Knead the butter, sugar, salt and flour together to form a smooth dough. Wrap in cling film and chill in the fridge for 1 hour
Preheat the oven to 200°C/180°C fan/gas mark 6
Dust a clean surface with a little flour and roll out the dough to form a thick rectangle roughly 15cm x 28cm.
Lie the dough on baking paper and prick evenly with a fork, then place on a baking tray and bake for 25 minutes – if the shortbread begins to colour too quickly cover the baking tray in foil for the final 10 minutes
Once cooked, remove from the oven and cut into strips while still hot. Leave to cool completely before dusting lightly with sugar