Traditional Shortbread

This shortbread is made in a simple, traditional way, with no reliance on electric mixers - you can even get away without using a spoon! A good one for kids to get involved in!

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   Max. 20mins to prepare, 35/40mins to cook.
   
   Preheat your oven to 150 Celsius (low heat).
   
   Mix the caster sugar and flour together and then sieve into a bowl. Add the butter and combine with the dry ingredients by pushing the ingredients into the butter with one hand.
   
   Divide the mixture into two, put a little flour down on the work surface, and roll the mixture into to 'rounds' that are approximately half an inch thick.
   
   Prick with a fork all over (just for the look of it) and place on an greased baking tray in the centre of the oven. Cook for 35/40 minutes until very slightly brown around the edges. Bare in mind that the shortbread will still feel quite soft, even when cooked.
   
   Remove from the oven and leave to cool for a couple of minutes. Whilst still warm, cut the shortbread into pieces. Leave to cool and harden for a about five minutes then transfer to a cooling rack, sprinkle generously with more caster sugar, and leave to cool completely.