Shortbread

• 175 g (6 oz) unsalted butter, at room temperature
• 75 g (3

Cream the butter and sugar, and then work in the dry ingredients. Knead lightly and briefly into a ball of smooth soft paste. Roll into a circle, shape in a shortbread mould, or press into a square or round sponge tin, first buttered and floured. Crimp the edges with a fork, prick all over and mark into rectangles, squares or traditional wedges.

Bake in