Instructions

1. 1. Line an 8 inch square baking tin with baking paper and extend it over the edges of the tin.
2. 2. In a bowl, beat the butter and sugar together until very light and fluffy. Sift the flour and salt in a separate bowl and add in half of it at a time to the butter and sugar, mixing just until combined. Do not over-beat.
3. 3. Pat the batter into the prepared tin and prick the top with a fork in a random manner or, if you prefer an orderly pattern, create rows of even marks. Chill in the fridge for 15 minutes.
4. 4. While the batter is chilling, preheat the oven to 350 degrees Fahrenheit.
5. 5. Bake for 40-45 minutes in the low oven so shortbread doesn’t get too brown. Remove from the oven and sprinkle with caster sugar.
6. 6. While the shortbread is still warm (and still in the tin), cut it into fingers. When the shortbread is completely cool, lift the edges of the baking paper to remove the fingers from the tin. The shortbread will keep for up to 10 days in an airtight container