Shortbread

Method

Cream the softened butter and caster sugar together in a bowl until pale and fluffy, taking care not to over-beat. Sift the plain flour with salt and gently fold into the butter mixture until the dough just comes together. Press the dough firmly into a lined baking tin or onto a baking tray to about 1cm thickness, smooth the top with a knife, and prick all over with a fork in a traditional pattern. Chill for 30 minutes before baking in a preheated 160°C oven for 30-40 minutes until pale golden and just set. Allow to cool slightly in the tin before cutting into fingers or squares, then transfer to a wire rack to cool completely.