INSTRUCTION
Preheat the oven to 150’C / 300’F / Gas Mark 2. Grease a 20-cm / 8-inch fluted round tart tin.
Mix together the flour, salt and sugar. Rub the butter into the dry ingredients. Continue to work the mixture until it forms a soft dough. Make sure you do not overwork the short bread or it will be tough, not crumbly as it should be.
Lightly press the dough into the prepared tart tin. If you don’t have a fluted tin, roll out the dough on a lightly floured board, place on a baking tray a pinch the edges to form a scalloped pattern.
Mark into eight pieces with a knife. Prick all over with fork and bake in the preheated oven for 45 – 50 minutes, until the short bread is firm and just coloured.
Leave to cool in the tin and sprinkle with the sugar. Cut into portions and remove to a wire rack to cool.
INGREDIENTS
- 175 g / 6 oz Plain flour, plus extra for dusting
- Pinch of salt
- 55 g / 2 oz Caster sugar, plus extra for sprinkling
- 115 g / 4 oz Butter, cute into small pieces, plus extra for greasing
Making & Baking 