Wonderfully, light and crumbly shortbread in under an hour.

Just perfect with a cuppa.

You will need:

• 215g/7 ½ oz plain flour
• 190g/6 ½ oz butter
• 60g/2oz caster sugar
• Extra caster sugar for dusting

Method:

• Pre-heat the oven to 160degrees C 
• Line and grease a 9″/23cm loose bottom or spring form tin.
• Mix the flour and sugar using your hands then mix in the butter until well combined.
• Turn this out into to the prepared tin and carefully spread with either the back of a spoon or a mini roller (Top Tip: try and keep a finger tip on the grease proof paper, this will keep the paper in place while spreading evenly.)
• Mark the shortbread into eighths before cooking as it will be easier to cut after cooking
• Cook for 25mins or until golden brown.
• While it is still hot remove from the tin and re-cut into eighths then prick all over with a fork. (Top Tip: I used a pizza cutter to re-cut the shortbread, I found this easier to use and helps stop it from breaking. Take care not to burn your fingers the short bread is still hot!)
• Dust the top with sugar.
• Allow to cool and eat.