Serves 6
- 1 1/4 cup cake flour
- 1tsp salt
- 1/4 cup sugar
- 2tbs castor sugar – sprinkle on top
- 1/2 cup unsalted butter
- Light a Cobble Stone and allow for it to turn completely gray before starting the cooking process.
- In a large bowl, combine the flour with the salt and the 1/4 cup of sugar. Using your fingers, rub in the butter until the mixture is the texture of sand.
- Gently knead the dough just until it comes together.
- Transfer the dough to the Frying Pan (sprayed with a non-stick oil) and press down.
- Prick the round all over with a fork and lightly sprinkle the top with the castor sugar.
- Using the blunt side of a large knife, score the round into 8 slices.
- Bake for 30 minutes or until golden brown and just cooked through.
- While the shortbread is still warm, cut through the score marks with a serrated knife to separate it into wedges.