Shortbread

Granny Joan’ s 

140 g (5 oz/scant 2/3 cup) caster (superfine) sugar, plus extra for dusting 280 g (10 oz) 
unsalted butter 425 g (15 oz/3½ cups) 
plain (all-purpose) flour 

Angus’ 

170 g (6 oz/¾ cup) caster (superfine) sugar, plus extra for dusting 
280 g (10 oz) unsalted butter 
280 g (10 oz/2¼ cups) plain (all-purpose) flour 
170 g (6 oz/1¼ cups) cornflour (cornstarch)

Preheat your oven to 140ºC (280ºF/Gas 3). Grease and line a deep, 23 cm (9 in) square baking tin.

For the shortbread base, beat the sugar and butter until pale and well combined – I find a hand-held electric mixer works best for this, but if your butter is soft, you can do this with a wooden spoon. Once the sugar and butter mix is pale in colour, add the flour(s). Beat it again but only for a moment, until the mixture resembles sandy breadcrumbs. Tip the mixture into the lined tin, pressing down very lightly so it becomes level. Bake for 30–40 minutes, or until pale golden in colour and cooked through. Sprinkle with caster sugar immediately, then allow to cool for 15 minutes. Slice into your chosen shape, be it bars or squares, then cool completely before removing from the tin. 

Aran by Flora Shedden (Hardie Grant, £22) Photography ©Laura Edwards