1 , 2 , 3 SHORTBREAD

             
Some of you may remember this recipe .......
This was the recipe by which my aunt Ruby made her shortbread, and along the same lines that she taught me The Lords Prayer , I learnt the 1 ,  2  , 3  shortbread recipe.

1 x part icing sugar
2 x parts butter
3 x parts plain flour   

Now start small ...go 1/2up of icing sugar Aunt Ruby always sifted  ( I personally don`t see the necessity  of sifting ...but as the recipe works ...why fine tune it ?)
 I . cup of butter cut into cubes and at room temperature , slightly squashed into the cup.( Please don`t sit there wondering if it should be unsalted or normal butter ...whatever you have will do , and the recipe will still work ).
1&1/2. cups of plain flour.

First get your oven warm , for shortbreads it should be a slow oven...145deg C.
Now begin by creaming the icing sugar and butter..( electric beater or wooden spoon), you will know when its done as it will be pale , creamy and fluffy.
Use a table knife to mix in the plain flour and create a dough , once the dough has come together , turn out on to  a 18cm round oven proof plate, press the dough to the size of the plate, and score the dough into shapes of wedges and prick the surface with a fork for decoration
bake in slow oven for 35 minutes or until a pale golden colour.
Let the shortbreads cool and cut along wedge outline to serve.