Shortbread

Shortbread's one of my favourite treats, so I was both delighted and disappointed when I found out over Easter just how stupidly easy it is to make. Delighted because of course now I can make it whenever I want. Disappointed because I didn't know sooner. All those wasted years...

Anyway, here's some photos.

Mix 8oz butter and 4oz sugar, then add 12oz plain flour. Allow to stand for 30 minutes.

Roll out to desired shape, about 15-20mm thick. Score the cutting lines, and make holes all over with a fork to stop bubbles forming. Cook for 35-40 minutes at 180°C. It'll still be slightly soft when it comes out so cut it right through before it cools otherwise it'll be brittle and just crumble everywhere. Lightly sprinkle with granulated sugar once cool.

This was supposed to be a picture of the finished product but I don't know what went wrong. Maybe my kitchen caught fire and I didn't notice.