Skill level: Bit of effort
Costs: Cheap as chips
- 350g plain flour
- 125g caster sugar
- Pinch of salt
- 250g butter
- Caster sugar, for dusting
- 2 x 23cm round sandwich tins, buttered and base-lined
Woman's Weekly cookery editor Sue McMahon suggests putting all the ingredients in a food processor if you want to to make this quickly and whiz until it starts to bind together.
- Set the oven to 160°C/325°F/Gas Mark 3. Put the flour, sugar and salt into a bowl. Cut the butter into pieces and add to the bowl. Work the mixture until it forms a ball (do not beat the mixture). The mixing may take a while.
- Divide the mixture into 2 and put a portion into each tin, pressing it into an even layer.
- Use the handle end of a fork to flute around the edges of the tins, then use the prongs to prick over the surface.
- Place the tins in the centre of the oven and bake for about 30-40 mins, or until the mixture is a pale golden colour.
- Remove the shortbread from the tins and cut into petticoat tails, then transfer them to a wire rack to cool. Dust with caster sugar before serving. (Not suitable for freezing).
Nutritional information per portion
- Calories 148(kcal)
- Fat 9.0g
- Saturates 6.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.