Empire Biscuit

Method

1. Beat 30 g of softened unsalted butter with 20 g of caster sugar in a small bowl with a wooden spoon for 2-3 minutes, until pale and creamy but not aerated.
2. Sift in 60 g of plain flour with a pinch of salt and cut it through with a knife, then press the crumbs together with your hand into a smooth, slightly firm dough. Do not knead it or the shortbread will toughen. Flatten to a disc, wrap and chill for 30 minutes.
3. Roll the dough out on a lightly floured surface to an even 5 mm thick and stamp out 4 rounds with a 6 cm plain cutter, re-rolling the trimmings once. Lay them on a lined baking sheet and chill for 10 minutes while the oven heats to 180C (160C fan).