About this recipe:Rich and buttery, this shortbread can be made in a flash using a food processor. It looks lovely if you bake it in a tart tin with a fluted edge and then slice it into triangles like the shape of traditional petticoat tails. Sprinkle a little extra caster sugar on top before serving.
Preheat the oven to 180 C / Gas 4. Lightly grease a loose-bottomed 30cm fluted tart tin.
Place the plain flour, ground almonds, sugar and butter in the bowl of the food processor; process until it all comes together in a ball.
Transfer the mixture into the tart tin tray; flatten it out with the palm of your hand or a spoon until it is evenly spread. Prick the shortbread all over with a fork.
Bake for 20 minutes or until golden brown. Slice the shortbread into triangles while it is still warm in the tin, then leave to cool until the tin is cool enough to touch, about 15 minutes.
Push up the base of the tart tin and transfer the shortbread to a wire cooling rack to cool completely.
If you are making it by hand: Cream the butter and sugar together until it is light and fluffy. Sift the flour and almonds into the mixture, then mix it together with your hands until the dough comes together.