100g Slightly salted butter, cut into pieces and softened
50g Caster sugar
Caster sugar, for sprinkling
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat the oven to 150◦C / Gas 2 / fan oven 130◦C.
Put the flour in a mixing bowl, add the butter and rub together to make fine crumbs. Stir in the sugar.
Work the mixture together until it forms a ball. (this may take a while).
Turn out onto a work surface to an 18cm / 7in round. Smooth the surface with your hands. Carefully slide the dough on to an ungreased baking sheet and flute the egdes. Mark the circle into eight triangles with a knife, not cutting all the way through. Prick the surface all over with a fork.
Bake for 30-35 minutes or until cooked. The shortbread should be very pale. While still warm, cut through the markings and sprinkle with caster sugar. Cool before eating.