TRADITIONAL SCOTTISH SHORTBREAD

Preheat your oven to 180 deg C. Grease and line a 9" X 9" square pan or a 8" x 8" round pan with a removable base . Place 2 cups of plain flour in a medium bowl with 230 gm of room temperature butter and 1/2 cup of castor sugar . Now use your fingertips to combine the butter into the dry ingredients until it resembles coarse clumpy breadcrumbs .( it should come together in a dough when pressed together .) Pour the mixture into the prepared pan . Use your hands and fingers to press the mixture firmly into the pan . OPTIONAL .....you can use a sharp knife to mark the shape you want for your shortbreads as this will make cutting easier once it is baked . Some people prick the shortbread with a skewer before baking but it is best to do this on removing the baked shortbread from the oven as the holes will be more pronounced , because the holes will close during baking . Place the shortbread on the middle rack of the oven and bake for 35 minutes or until ligt , golden and firm . When done remove from oven and carefully use a sharp knife and cut the shortbread through your initial makings . Let cool in pan . Store in an airtight container and can be kept for several weeks . The flavour and texture improves over time .