255g Self raising flour
170g Salted butter
85g Caster sugar (plus extra for sprinkling)
You will need a large 'heart' shaped cutter to make these.
People usually use plain flour for shortbread, but I like it to be 'lighter' so I use S/R insead.
Soften the butter in a microwave if necessary, then cream the butter and sugar together. Then add in the flour and finally work by hand until well mixed.
I happen to have a selection of heart shaped cutters, so that's what I use for these. The main reason I use them is because I can't be doing with rolling out the mixture and then cutting the hearts out. My cutters are about 8mm thick so I just fill them with mixture and flatten with a knife or spoon. This mixture should make about 8 quite large biscuits.
Sprinkle the biscuits liberally with caster sugar and then cook them at 145C for approximately 20mins, or until they start to colour at the edges. This is trial and error, but it's definitely better to undercook rather than overcook in my opinion. Hard shortbread can be tasteless so best to err on the side of caution.
As soon as you take them out of the oven, sprinkle on lots more sugar and leave to cool.
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