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Finely cube the soft butter and add all the ingredients together into a bowl. Using two knives to break the mixture together then use your hands to form a dough. Wrap in cling film and pop into the fridge for 40 minutes. Line an 8 inch baking dish with parchment paper or a large baking tray with parchment paper.
Dust your work surface with flour as well as your rolling pin. You can either fill the entire 8 inch baking dish with the shortbread and prick with a fork or you can use cookie cutters and pop them onto the prepared baking tray. Either way, pop them back onto the fridge and preheat your oven to 180°C/160°C Fan.
Sprinkle the top of the shortbread with some golden caster sugar.If you are baking a slab of shortbread bake for 35-40 minutes until golden brown or individual biscuits for 11-12.