* 85 grams / 3 oz of icing sugar
* 85 grams / 3 oz of castor sugar
* 280 grams / 10 oz of butter
* 450 grams / 1 lb of flour
Preheat your oven to 140°C (280°F or Gas mark 2). In a large bowl cream the butter, icing sugar and castor sugar together. Sift the flour and mix with the other ingredients to a firm dough. On a lightly floured board or bench roll out the dough to approximately 1.5cm (½ inch) thick. Cut into squares. Dot each square with a fork twice and place onto a baking tray. Bake for 30 to 40 minutes or until the shortbread is just slightly golden and crunchy.
Makes 30 squares.
Alternatively nip down the £1 shop and buy a tin
