Preheat your oven to 160ºC (320ºF) fan-forced. Grease a 9-inch x 9-inch (22cm x 22cm) square baking tin with butter. Line it with parchment paper, leaving some overhang to help remove the shortbread later.

Ready your stand mixer with the paddle attachment or a large mixing bowl with an electric hand beater.

Beat the butter in the mixing bowl at medium speed for 30 seconds, then scrape the sides.

Sift in the powdered sugar and continue to beat for 1 minute, remembering to scrape the bowl again.

Gently mix in the flour on low speed until a crumbly dough forms. Avoid overmixing; you can finish bringing the dough together with your hands.

Evenly press the dough into the lined tin. Flatten and smooth the top using the bottom of a glass.

Score the dough into 18 rectangles using a long knife or pastry scraper, ensuring you cut all the way through.

Then rotate the pan and measure the width the other way and divide it into six equal sections, marking five lines. Cut all the way through along these lines.

Prick each rectangle several times with a wooden skewer or fork, piercing halfway into the dough.

Bake for 30-35 minutes until the edges are just lightly golden; the rest should remain pale.

Let the shortbread cool in the tin for 5 minutes.

Recut along the pre-scored lines and prick again at the same holes.

Leave the shortbread to cool in the tin for another 10 minutes.

Using the parchment overhang, lift the shortbread onto a wire rack to cool completely, keeping it in one piece.

Once cooled, break along the cut lines into individual biscuits and enjoy!