When our walk group stops at a halfway point for a breather, our leader Jan usually produces some of her delicious crisp shortbread – much to everyone’s delight.
3oz caster sugar
8oz plain flour
Cream butter and sugar together – I use a mixer.
Mix in flour until it begins to form a ball. Finish forming a ball by hand.
Roll out dough on a floured board.
Cut in two – and gently, roll into shapes to fit 8” sponge sandwich tins.
Prick rolled out dough with a fork.
Bake in centre of preheated fan oven at 175C for 15 minutes.
Sprinkle with castor sugar and cut into 8 wedges while warm.
Leave in tin until cool.