This shortbread recipe is one I was given by a well respected cook and chocolatier, by the name of Jonathan Deddis when I learnt to make chocolates with him in Cocomaya, in West London. Perhaps if he knew that I was putting this recipe up he wouldn't be too happy, or maybe he would be proud that I made them thinking of him!
110g Soft butter
50g Caster Sugar (But icing sugar makes them crumblier..)
Tiny pinch of salt
175g Plain Flour, sifted
Extra Caster Sugar for dusting
Chocolate/ Raisins/Nuts/Anything you fancy!
Preheat the oven to 150 C.
Beat the butter with a wooden spoon then beat in the sugar, followed by sifted flour.
Start to bring mixture together, then finish off with your hands to form a paste.
Transfer to a board lightly covered in caster sugar and roll it out to about 1/8 inch thick.
Allow to cool in the fridge for a couple of hours
Cut the biscuits and arrange them on a high-ish shelf for 20-30 minutes. Cool on a wire rack.
Half dip the biscuits in chocolate for pretty biscuits and then cool on baking paper in the fridge.