Shortbread
Steps
- Rub 150g of all-purpose flour, 100g of cubed cold butter, and 50g of sugar together. Squeeze into a dough.
- Lightly dust the counter with flour. Roll the dough to ¼in / 5mm thick, cut into fingers and place on a parchment-lined baking sheet.
- Prick with a fork. Sprinkle with 1 tablespoon of sugar for the topping and refrigerate for 20 minutes.
- Meanwhile, preheat the oven to 325°F / 170°C.
- Bake for 15-20 minutes, until lightly golden. Leave on the sheet for 10 minutes.
