Ingredients
Method
- Preheat oven to 160°C / 140°C fan / Gas 3. Lightly grease and line a 30x20cm tin with baking parchment.
- Beat butter and caster sugar together for 3–4 minutes until pale and fluffy.
- Sift in flour. Mix gently with hands or wooden spoon until dough just comes together. Handle as little as possible.
- Press dough evenly into prepared tin to about 1cm thickness. Use the heel of your hand to level it.
- Score into fingers or squares with a sharp knife. Prick all over with a fork. Sprinkle with caster sugar.
- Chill in the fridge for 20–30 minutes.
- Bake for 30–35 minutes until pale golden and firm to the touch. Do not allow to brown.
- Cool completely in the tin before removing. Break along pre-scored lines.
Notes
Use the best quality unsalted butter you can — it makes a significant difference in a recipe with only three ingredients.
Get the butter temperature right — cool room temperature, not fridge-cold and not soft.
Handle the dough as little as possible once the flour goes in.
Do not skip the 20–30 minute chill in the fridge before baking.
Pale gold is the right colour — not brown. Watch it carefully in the final 10 minutes.
Store in an airtight tin at room temperature for up to 2 weeks.
