Brown Sugar Shortbread

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8oz/225g plain flour 

3oz/85g brown sugar

8oz/225g butter, softened


Preheat the oven to 180C.

Cream the butter and sugar until light and fluffy.

Stir in the flour until combined. This makes a very soft, sticky dough. 

Press into a lined 8″ square tin and smooth out into the corners. 

Cut into the dough to make shortbread fingers. This will make it easier to slice when it comes out of the oven.

Bake for 35-40 minutes, until golden on top.

Remove from the oven and cut into fingers while still warm, using the cuts you made earlier as a guide.

Dust with sugar and leave to cool in the tin.

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