Updated: Apr 24, 2020
This is the first ever recipe I made by myself as a child. I can still remember the book I got the recipe from and the feeling of achievement and satisfaction that I had followed a recipe all by myself and made something that was so delicious!! Ther is no need to decorate these as a sprinkling of sugar is enough but my children really love getting creative with the coloured icing and sprinkles. Let them at it!
200g caster sugar
400g butter, at room temperature, cubed
600g plain flour
Preheat the oven to 170 degrees Celsius/Gas mark 4.
Sift the flour into a large bowl.
Add the butter and rub into the flour with your fingertips until it starts to form lumps.
Mix in the sugar and continue to work the mixture, binding it together until it forms a ball of dough.
Lightly flour a work surface and turn the shortbread dough onto it.
Roll the shortbread out thinly, to about 1/2 a cm and use a cutter to cut into shapes.
Place the biscuits onto a baking tray lined with greaseproof paper.
Bake for 12 to 15 minutes until golden brown, and dust with caster sugar while still warm.
You can swap out 50g of the plain flour for 50g cornflour for a more 'melt in your mouth' shortbread.