Recipe

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• 9 oz plain flour
• 3 oz caster sugar
• 6 oz butter

• 1 Mix the flour and sugar first, and then rub in the butter.
• 2 Knead the mixture until it becomes a smooth paste.
• 3 Roll out till about 3/4 inch thick or 2cm thick.
• 4 Cut into rectangles and decorate the top with a fork creating rows of holes.
• 5 Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.
• 6 In warm weather you may want to chill the cookies before baking.
• 7 This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
• 8 To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.