Shortbread

Preheat the oven to 190C/170C Fan.

Beat the butter and the sugar together until smooth.

Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1'5cm in thick.

Cut into shortbread rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes. Chilling the dough before baking will help the shortbread keep their shape.

Bake in the oven for 15–20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.