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Makes 20-24 shortbread
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125g/4oz unsalted butter, softened
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55g/2oz caster sugar, plus extra to finish
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180g/6oz plain flour
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1. Preheat the oven to 190C/170C Fan/Gas 5.
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2. Beat the butter and the sugar together until smooth.
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3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/1/2in thick.
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4. Cut into shortbread rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
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5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
