Take butter out of the fridge prior to making, so that it becomes room temperature. Be patient when rubbing in the butter. If preferred, currants can be pressed decoratively onto the slices, prior to baking.
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100g plain flour
50g custard powder
100g caster sugar (with 2 tablespoons removed)
100g unsalted butter, softened
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Method Prep:1hr › Cook:40min › Ready in:1hr40min
Add all ingredients to a bowl. Rub butter through the dry ingredients until it resembles very fine breadcrumbs (it will take a while, but is well worth it). Then press together to form a very firm dough. If it's not coming together easily, add water one teaspoon at a time. You do not want the dough to become sticky. Roll into a ball and cover in cling film; refrigerate 40 minutes or overnight.
Line a baking tray with baking parchment. Preheat oven to 160 C / Gas 3.
Place dough in centre of tray and, with a rolling pin, gently roll it out into a circle, taking up most of the tray (leaving about 2-3cm gap from edge of tray).
Prick all over with a fork. Gently press fork around edges to give a pattern to the shortbread.
With a knife, cut the flattened circle in half, then in half again, and in half again and so on (like pizza slices...each wedge equates to one piece).
Bake 40-50 minutes in the preheated oven, until lightly coloured and crisp.