8 oz. plain flour
Pinch of salt
2 oz. caster sugar
6 oz. butter
A little sugar for dredging

Grease 2 (7 inch) sandwich tins and line bases with circles of greased grease-proof paper. Sift flour with salt and sugar into bowl. Rub in fat and knead until smooth. Divide mixture between tins, press smooth with fingers. Fork edges into a pattern and prick lightly over tops. Bake in moderately slow oven (335 degrees - Mark 3) for 30 to 35 minutes or until firm and lightly browned. Cut each round into 6 wedges while still hot, remove from tin when cold and strip off paper. Serve sprinkled with sugar. Makes 12 pieces.