5 oz. flour
2 oz. sugar (fine or sifted)
4 oz. butter
Sugar for dredging shortbread

Heat oven to 300 degrees. Grease baking tray. Sift flour and sugar together. Work butter into flour and sugar by squeezing gently with one hand, keeping the butter in one piece until the mixture binds together.

Turn the dough onto a slightly floured board, divide evenly into 2 and press each piece into a round shape; roll each lightly to 1 cm thick, still keeping the round shapes. Crimp edges with finger and thumb, mark each round into 6 to 8 sections with knife and prick the surface with a fork.

Place the rounds on baking tray and bake in center of oven for about 45 minutes - until firm and lightly browned. When cooked, lift them carefully on to the cooling rack and dredge with sugar. When cool, divide into pieces.