Step 1

Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).

Step 2

Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang.

Step 3

Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.

Step 4

Add half the flour and beat until mostly combined – it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough – knead lightly if required.

Step 5

Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that’s what I used) for a smooth surface. Don’t press down too hard – it makes the cookies firmer

Step 6

Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.

Step 7

Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker’s shortbread biscuits) and prick all over with a fork (optional).

Step 8

Return to the oven for 8 minutes or until the surface is light golden – not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.

Step 9

Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!