Scottish Shortbread Cookies

• 10 ounces, weight Plain Flour
• 4 ounces, weight Caster (superfine) Sugar
• 8 ounces, weight Butter
• 1 ounce, weight Caster (superfine) Sugar For Dredging

1. 1. Sift the flour into a bowl and add the sugar. Work in the butter with your fingertips. Keep it in one piece and gradually work in the dry ingredients. Knead well.
2. 2. Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in) thickness and cut out with a cookie cutter. You will probably have to keep pushing the dough back together again, as it is very crumbly.
3. 3. Slide the cut biscuits off the work surface with a knife and onto a baking sheet.
4. 4. Bake in the oven at 170C (325F or Mark 3) for about 8 minutes until firm and pale golden brown.
5. 5. Lift onto a cooling tray with a spatula and dredge with caster (superfine) sugar.

flour, sugar, weight butter, sugar

Taken from tastykitchen.com/recipes/desserts/scottish-shortbread-cookies/ (may not work)