Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up
Smooth the dough into a greased 8 inch pie tin, prick with a fork then pattern the edges by pressing your thumb around then chill in the fridge for 30 minutes
Meanwhile preheat the oven to gas 4 / 180C / 350F
Score into 8 triangles then bake for 40 - 45 minutes until golden.
Cool on a wire rack and dust generously with more caster sugar
Cut into 8 and store in an airtight container. Will keep for 2 days
If you double the recipe you can use a swiss roll / jelly roll tin and cut the shortbread into fingers or squares instead of triangles. Temp is the same, give them a extra 10 minutes or so in time
