Shortbread

I love shortbread, perhaps a little too much, and part of its charm is how easy it is to make at home.

Ingredients:
150g butter, at room temperature and cut into small cubes
100g caster sugar (plus a little extra for serving)
360g plain flour

Method:
1) Preheat the oven to 180 degrees centigrade and line a baking tray with grease proof paper
2) Cream together the butter and sugar until smooth and completely combined
3) Add the flour bit by bit, combining as you go. The mixture will become more and more solid until it becomes firm and doughy.
4) Once you have added all the flour, work your dough into a ball and place it on the lined baking tray. Push the dough down either with your hands or a rolling pin, until it is about 1cm thick and reaches to the edges of the baking tray.
5) Use a knife to score the dough into rectangles so that you will have "fingers" of shortbread. Prick each rectangle with a fork a couple of times and place the oven. Bake for around 15 minutes or until the shortbread is a light golden brown.
6) Remove the shortbread from the oven. Use your knife to retrace the cuts you made in the shortbread earlier so that when it is cool you won't have to break apart the shortbread to form the "fingers". Sprinkle with sugar and allow to cool slightly before transferring to a wire rack to fully cool.