Makes 12 – 18
175g (1 & 1/2 cups) self-raising flour
... 50g (1/3 cup) castor sugar
100g softened butter
Mix the sugar and butter together until creamy and fluffy.
Add the flour, mix quickly and thoroughly to bring all the ingredients together but do not over mix.
Tip the mixture onto a lightly floured work surface and knead lightly and quickly to form a dough.
Roll out the dough approximately 1 cm thick.
Prick the surface all over with a fork.
Cut into desired shape or rounds using cookie cutters.
Place the shortbreads on a lightly greased baking sheet and bake for +/- 15 minutes or brown and crisp. Sprinkle the warm shortbreads with fine sugar and leave to cool on a wire cooling rack.
Press the dough into a lightly greased Swiss roll tin using your fingers to level the surface, prick all over with a fork. Bake in the preheated oven until golden brown. With the shortbread still in the tin, cut into squares or fingers, sprinkle with sugar and leave to cool for 15 minutes then carefully remove to a wire cooling rack