4oz caster sugar.
300g plain flour.
Pre-heat oven 180c, Gas 4.
Cream the butter with a wooden spoon until soft.
Add caster sugar and beat until pale and fluffy.
stir in flour until the mixture binds together.
Knead lightly to form smooth dough.
Lightly butter a loose-bottomed bun tin (or baking sheet).
Press portions into the bases of the bun tin (or press out the shortbread and cut into circles or triangles and place on baking sheet) and prick each biscuit several times with a fork.
Bake for 12-15 minutes for individual biscuits.
They will look pale gold and feel softly firm to touch.
Cool and finish as you wish. Here are three choices:
- Simply dredge with caster sugar.
- Top with a generous layer of caramel (tin of caramelised condensed milk) and a layer of melted chocolate for Millionaire’s shortbread. Chill.
- Slices of strawberry marinated in a dash of Cointreau plus the juice of an orange with its zest (or use a good strawberry jam) and top with a layer of double or clotted cream. Chill.