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1
Line a baking tray with parchment and turn the oven on to gas mark 3 low.
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2
Add the plain flour and chopped butter to a large mixing bowl.
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3
Rub the butter into the flour until it resembles fine breadcrumbs.
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4
Add the caster sugar and carry on rubbing in until thoroughly dispersed in the mixture.
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5
When the mixture starts to stick together, knead until it forms a nice pliable dough.
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6
Knead into a square block.
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7
Shape into a square slab on a chopping board.
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8
If following my quantities as listed above, cut the slab into four, but if doubling the ingredients enough to make 64 biscuits shape into a rectangle and cut into eight pieces as shown in the picture here.
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9
Take each piece in turn and roll into a sausage shape.
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10
Cut with a sharp knife into eight circles.
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11
Place each biscuit carefully onto the baking tray spaced to allow for spreading during cooking.
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12
Prick each biscuit three times with a fork.
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13
Place on the middle shelf of the oven on a low setting and cook the biscuits for about 35 to 40 minutes.
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14
Do not let them get too dark in color, they should be a very pale color when done.
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15
Take out of the oven and leave to cool down a bit before taking them off the tray as they will be too soft and break.
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16
Cool them on a wire rack.
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17
When cooled dip each shortbread biscuit into a bowl of caster sugar and shake off the excess sugar.
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18
These biscuits store well in a tin.
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19
Enjoy!
