Step 1

Place the butter in a large bowl and mix until just creamed but not fluffy

Step 2

Add in the sugar and pinch of salt (optional) and mix until just combined

Step 3

Add the flour and mix slowly until clumps are just formed

Step 4

Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible

Step 5

Press into the tin, cut into eight slices and create a design on top with your fingers and a fork/toothpick if you like

Step 6

Chill for at least 30 minutes in the fridge, preferably one hour

Step 7

Bake at 160C or 325F in a pre-heated fan-assisted oven for 45-60 minutes, depending on the size of the tin. The shortbread should be lightly browned when done.

Step 8

Remove the cake from the oven and run a knife along the previous cuts while it's still hot. Release the springform tin's edge and allow it to cool before removing the bottom.