These lovely crisp shortbreads were served simply with a glass of whisky – a very good way to finish a meal.
750g/26oz plain flour
500g/16oz cold butter
250g/8oz caster sugar
Sift the flour into a large bowl, add the butter and rub together with your fingertips – you are aiming for a breadcrumb consistency.
When you reach that stage, add the sugar and rub it in until you have a smooth paste. It will be a little crumbly but that comes from the shortness of the mix. Wrap the dough in clingfilm and let it rest for 30 minutes.
Preheat the oven to 160C/325F/Gas3. Roll out on a lightly floured surface to about 8mm-thick and then cut into rounds with a 3cm pastry cutter.
Place on baking trays lined with baking parchment and bake for 10-15 minutes. The shortbread should be very pale, so be careful not to overcook it.