Shortbread

• 115 g butter, softened
• 55 g caster sugar
• 115

Cream the butter and sugar until light and fluffy. Stir In the flour. Spoon the mixture into a buttered 31 - x 21 -cm tin and press down with your fingertips to compress and level the dough.

Mark the dough into bars of equal size, without cutting through to the base of the tin. Bake at 170°C for