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Pre-heat the oven 325F / 165C degrees.
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Sift the flour into a bowl .
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Grease a 7 inch square baking tray or 8 inch circular cake tin if you are making petticoat tails.
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Put butter into a bowl and add the pinch of salt if using unsalted butter.
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Mash butter with a fork until it is soft and creamy and all lumps have gone.
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Add sugar and mix quickly and incorporate well.
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Add the flour a little at a time - use your fork at the beginning and then knead well on a lightly floured board.Knead for about 7-10 minutes.
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Press the kneaded shortbread into your prepared tin. (1/2 in thick).
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Prick surface with a fork and bake in oven for 35-45 minutes, making sure not to let it get too brown.
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Whilst still quite warm in the tray, mark across and cut into required shapes. but leave them there in the tray until cooled.
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Sprinkle with castor sugar.