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kath_the_grape
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Heat oven to 375º F (190 ºC).
Start by mixing the butter and sugar together, but DO NOT CREAM them.
Add the flour and mix to a stiff consistency. Don't overwork the dough; stop when it just comes together.
Roll out into the shape of a pan or tin you want to bake them in.
Trim the edges to the approximate size.
Place it in the pan of your choice. Make sure your fingers are wide enough that a fork can prick them.
Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.
If using a mould, brush the mold with a little oil and sugar first to ensure it comes out nicely.
Roll out the dough, place over the mould and roll again to press into it. Remove the excess dough then turn out onto a tray.
If your shortbread mould doesn't have a pretty design, prick it with a fork.
Roll out more thinly and cut with cookie cutter. Place onto prepared baking sheet and prick evenly.
Place in preheated oven for 15 to 30 minutes or until slightly brown on edges.
Sprinkle with sugar immediately upon removing from the oven.
Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.