SHORTBREAD
340g plain flour
250g butter
110g castor sugar
Oven: 160C Use top and bottom heat if setting available.
METHOD
Rub butter into flour by hand or with a mixer to crumbs
Mix in sugar and bring together to a ball, do not over handle.
Divide into four pieces, push each quarter in to a circle approx 1 cm thick, using castor sugar to stop the dough sticking. It is easier to transfer small rounds to the baking trays
Place a non-stick sheet on a baking tray and transfer the shortbread, crimp the edges between finger and thumb, prick surface with a fork and bake for 20 mins.
Mark out each round into 6 or 8 slices when shortbread is hot.
Leave to cool.
Gently break pieces apart.