Step 1

Preheat your oven to 320°F / 160°C and line an 8-inch square baking pan with parchment paper.

Step 2

Make sure the butter is completely at room temperature, then put it in a bowl and use a wooden spoon or spatula to soften it a little. Don't try to cream it, it's just to make it more pliable. You can use a stand mixer if you prefer, but be careful not to overmix.

Step 3

Add the sugar and mix it into the butter, just until well combined.

Step 4

Sift in the flour and mix it together until the mixture starts to look crumbly. Then ditch the spoon and use your hands to squeeze it together into a smooth dough with no lumps of butter. Again, be careful not to overwork it, just go until it is incorporated.

Step 5

Put the dough into the prepared cake pan and use your hands to smoosh it into all the corners and make it as flat and level as possible.

Step 6

Use a fork to prick holes all over the dough in straight lines. Don't push the fork all the way through the dough, you just want to go about half way.

Step 7

Bake for 25-35 minutes until the shortbread is just starting to turn golden brown at the edges, it will still be very pale on top. Baking time will vary depending on a multitude of factors, so it's best to keep an eye out for the golden brown edges rather than relying on a set bake time. Remove from the oven and let cool in the pan for about an hour before removing.

Step 8

For clean slices, try to cut your shortbread while it is still slightly warm. Remove from the pan and use a long, sharp knife to cut straight down into the shortbread - make the pieces as big or small as you like!

Step 9

Important step: Enjoy with a cup of tea. Any Scot will tell you you can't have shortbread without tea!