Served with tea or coffee

British

Plain flour – 200 gm

Caster sugar – 80 gm

Unsalted butter (not margarine) – 230 gm

Mix flour and sugar. Rub in butter and knead with warm hands until thoroughly combined and smooth. Divide into two equal parts. Press into the bottom of 2 x 7” lightly buttered cake tins (it should be quite thin). Flute edges with your knuckle. Prick all over with a fork and mark each one into 6 sections. Sprinkle granulated sugar evenly on the top. Bake at 160 C for 30 minutes. When done it should just start to brown and look a little risen and spongy. Leave aside to cool down a little. Then retrace the sections right through the shortbread. Do this before it gets cold as the cake becomes very brittle. Turn out the sections when cold.

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