Shortbread Biscuits

Ingredients

• 125 g unsalted butter
• 55 g caster sugar, plus extra to sprinkle
• 200 g plain flour

Instructions

1. 1

   Put the butter and sugar in the bowl of a food processor and blitz until well combined. Add the flour and pulse briefly until the mixture resembles breadcrumbs.

2. 2

   Tip out the mixture onto a work surface and gently bring it together, then knead it into a dough. Once the dough is formed, wrap it in cling film and chill for 30 minutes. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

3. 3

   Once the dough has chilled, lightly flour the work surface and roll out the dough until it is about 3mm thick (about the thickness of a £1 coin). Use the 6cm fluted cutter to stamp out 16 biscuits, re-rolling the trimmings as necessary.

4. 4

   Place the biscuits on the lined baking sheet and chill for another 5 minutes, then use a fork to prick a few lines of holes in the centre of each. Sprinkle the biscuits with a little caster sugar and bake for 10–12 minutes, or until lightly golden.

5. 5

   Remove the biscuits from the oven and allow to cool on the baking sheet for 10 minutes. Then, transfer the biscuits to a wire rack to cool completely. The biscuits will keep in a sealed container for up to 1 week.