Traditional Shortbread

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 9 ounces plain flour
• 3 ounces caster sugar
• 6 ounces butter

Recipe

• 1 mix the flour and sugar first, and then rub in the butter.
• 2 knead the mixture until it becomes a smooth paste.
• 3 roll out till about 3/4 inch thick or 2cm thick.
• 4 cut into rectangles and decorate the top with a fork creating rows of holes.
• 5 transfer to a greased baking sheet and bake for 20-25 minutes at 160°c (325°f/gas mark 3). they want to stay pale and light golden.
• 6 in warm weather you may want to chill the cookies before baking.
• 7 this recipe can also be used for petticoat tails. just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). mark top into 8 portions and decorate with a fork. bake for 30 minutes.
• 8 to use a shortbread mold: mix a teaspoon of flour and a teaspoon of caster sugar. grease the mold with oil and evenly sprinkle half the flour/sugar mix. press the shortbread into the mold, and turn out onto a baking sheet before baking.