Shortbread fingers

Ingredients for 1 servings:

• 320 g butter (NOT margarine), soft
• 180 g sugar, very fine (caster)
• ¼ tsp salt
• 500 g flour
• Sugar, fine (caster) for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Beat butter with sugar and salt until light and creamy. Sift in flour and knead with your hands until a smooth dough forms. Wrap the dough in cling film and refrigerate for 2 hours. Preheat oven to 190°C (top/bottom heat). Place the dough lumps on a baking sheet lined with baking paper and knead with your hands into a square shape about 1.5 cm thick (theoretically, you could also roll the dough out, but it’s crumbly when pressed with a rolling pin and tears easily… but it works wonderfully with your hands). Prick the dough several times with a fork (this creates a beautiful pattern). Bake for 25-30 minutes until golden brown. Cut the hot shortbread into small bars (“fingers”) (approx. 1.5 x 4 cm) with a sharp knife and sprinkle with caster sugar. Let cool.