Shortbread

🔥 Prep

• Measure out 200 g of butter and let it soften at room temperature until pliable.
• Measure out 100 g of granulated sugar.
• Measure out 300 g of all‑purpose flour and sift it into a bowl to remove lumps.

🔥 Cook

• 1. Preheat the oven to 160 °C (325 °F).
• 2. In a mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy (about 2‑3 minutes).
• 3. Gradually add the sifted flour to the butter‑sugar mixture, stirring until a smooth dough forms; do not over‑mix.
• 4. Turn the dough onto a lightly floured surface and roll it to a thickness of about 1 cm.
• 5. Cut the dough into desired shapes (e.g., rectangles, rounds, or fingers) and place them on a baking sheet lined with parchment paper, leaving a small gap between each piece.
• 6. Bake the shortbread in the preheated oven for 20‑25 minutes, or until the edges are just pale golden.
• 7. Remove the baking sheet from the oven and let the shortbread cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely for another 10 minutes.

🔥 Serve

• Dust the cooled shortbread lightly with extra sugar or serve plain with a cup of tea.
• Pair with clotted cream, jam, or fresh berries for a richer treat.
• Store in an airtight container at room temperature for up to one week.