This is my Aunt Jean's shortbread recipe. A classic that's worth keeping on hand.

Ingredients

• 125 grams caster or icing sugar
• 250 grams butter, softened
• 375 grams flour, sifted

Method

1. Preheat the oven to 160ºC. Lightly grease 1-2 baking trays or line with baking paper.
2. Beat the sugar and butter together until very pale and creamy in colour. It should be a whipped cream colour and the sugar, if using caster, dissolved.
3. Sift the flour carefully onto the creamed mixture and work by hand or with a wooden spoon.
4. Place the mixture into the fridge for about 1 hour or until it is firm enough to handle. Turn out onto a floured surface and knead lightly.
5. Roll the dough out to a 1cm thickness and cut into circles or shapes. Place on the prepared trays and mark the tops with the tines of a fork.
6. Bake in the preheated oven for 25-30 minutes or until firm and lightly golden - certainly not brown. Cool on a wire rack and store in an airtight container.
7. These taste best once they have had time to allow the flavours to marry (about 7 days).

Cooks Tips

To cut time, roll the prepared dough into a 3cm sausage-shaped cylinder. Refrigerate for 1 hour. Cut 1cm rounds and place on the baking tray. The mixture can also be frozen at this point. Cut into slices, reassemble the log and then roll it in baking paper. Place in an airtight bag and freeze. That way you can break off and bake as many biscuits as you want at any time. Bake from frozen, allowing an extra 8-10 minutes cooking time.