A classic treat to have with tea or a hot chocolate, if you’re feeling more decadent. Use golden caster sugar can be used for a slightly caramel flavour.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Yield: 16 biscuits
Special Equipment: 20 cm square baking tin
150g plain flour
100g unsalted butter
50g caster sugar, plus extra to sprinkle.
Preheat your oven to 170°C/150°C fan/Gas Mark 3 and line your cake tin with baking parchment.
Place all the ingredients in a mixing bowl and, using your fingertips, rub the butter until it resembles breadcrumbs.
When you can squash some of the mix together and it holds, your dough is ready.
Press the mixture into the prepared tin, smoothing it down so it’s even and there are no air pockets.
Prick the top of the shortbread with a fork and sprinkle the extra caster sugar over top.
Bake for 10 minutes, then remove from the tin and score with a knife into 16 pieces.
Return the biscuits to the tin and bake for an additional 5 minutes or until crisp.
Allow to cool for 5 minutes before removing from the tin and breaking apart.
If your tin is a slightly different size your cook time may be shorter.
Avoid mixing the butter with the palms of your hands as it will melt.
This mix can also be rolled and cut into shapes.