Shortbread

Method

1. Preheat the oven to 160°C.
2. Using an electric mixer, cream the butter until light and creamy, then gradually add the sugar, beating it until it is light and fluffy. Work in the flour gradually and then knead the dough with your hands for about 5 minutes until the mixture is very smooth.
3. Halve the dough and press each piece into a 24 cm circle on baking trays or into flan rings or sandwich tins (there is no need to grease them). You can make them into smaller, thicker circles if you like. With the heel of the hand push the dough out until the mixture is very smooth, then smooth over the surface with a rolling pin, or the heel of your hand over some plastic wrap.
4. Crimp the edges by pressing the edge of the pastry with your finger and then pinching the edge together. If using a flan ring or sandwich tin, use a fork to decorate the edges. Using a 7 cm round biscuit cutter, cut a circle in the middle. Keeping this smaller circle whole and intact, cut the remaining round into 12 segments. Using a fork, prick the shortbread in a decorative pattern (this is done to release moisture as it cooks, making the shortbread crisp). Dust lightly with extra caster sugar.
5. Bake for 40 minutes or until very lightly coloured and crisp. Transfer to wire racks to cool and store in an airtight container.