Shortbread

Shortbread is the crumbly, buttery biscuit classic of the Scottish tea, made from three simple ingredients.

1. Cream the soft butter with the icing sugar.

2. Add the flour and a pinch of salt.

3. Just barely bring it together – the less you knead it, the crumblier it becomes.

4. Roll it out to about 1 cm thick, and cut it into fingers or rounds.

5. Prick the tops with a fork.

6. Bake it at 160 °C for 20-25 minutes – it should take on only the faintest colour.

Tip: The classic ratio is 3 parts flour, 2 parts butter, 1 part sugar; the less you work the dough, the crumblier it becomes.