Classic All-Butter Shortbread

Shopping list

• 200 g unsalted butter — softened but not oily

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• 100 g caster sugar — plus extra for dusting

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• 300 g plain flour

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• 1 pinch fine sea salt

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• 1 tsp vanilla extract — optional

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Step by step

1. 1

   Beat butter and sugar just until combined and smooth, don't whip air in. Stir in salt and vanilla, then fold in flour to form a soft dough.

2. 2

   Press into a lined 20cm square tin and level, or roll 1cm thick and cut into fingers. Prick all over with a fork. Chill for 20 mins.

3. 3

   Bake at 150C fan / 170C conventional for 22- 28 mins until pale gold at edges but still pale in centre.

4. 4

   While warm, cut into fingers if baked as a slab, prick again if needed, and dust generously with caster sugar. Cool in tin for 10 mins, then move to wire rack.