Scrummy shortbread

Shortbread is something I found baking very,very easy!!! Also as a messy person like me, it was thankfully easy to clean up. But be careful I accidentally overcooked it as maybe my oven was to hot, so keep an eye on the time and don”t put it to what the time says!!! But these are biscuits that go with everything!!! so enjoy…

 

Method

1. Set the oven to 160C/gas 2.

2. Place all the ingredients together in a food processor and whizz until the mixture forms a smooth dough (if preferred this can be done by hand in a bowl using soft butter).

3. Roll the shortbread out to form a circle with a 20cm diameter and flute the edge (alternatively, press into a 20cm loose bottomed cake tin).

4. Prick gently over the top with a fork and score the surface of the round into 8 even wedges. Sprinkle with caster sugar. Bake for 20-25 minutes until firm and golden.

5. Set aside to cool a little, but cut into wedges while still slightly warm. Store in an airtight tin.