Scottish delights - shortbread

Part two of my scottish baking bonanza involved the classic favourite, shortbread. I followed Maw Broon's recipe, which this time was much more straightforward, except that there was no suggestion as to how many this would make. I think it made around 12 - check the picture! It turned out well but was a little floury to taste, but nice and light and it did have a good texture that melted on your tongue.

• 200g plain flour
• 100g butter (I ended up using about 115g)
• 50g caster sugar (plus some extra to dust)

Mix the flour and sugar together in a large bowl. Add the butter and rub together with the fingertips at room temperature. Knead well until it forms a dough and roll out on a cutting board with a rolling pin. Cut out rounds or shapes with cookie cutters. Prick with a fork, for the authentic shortbread look, and bake on a lined baking tray for 15 minutes at 175 degrees or gas mark 4. Once baked, dust immediately with sugar and allow to cool before moving them onto a plate - or straight into your mouth!