Jan’s Walking Shortbread

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.


6oz butter

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.