Instructions

Chop flour and butter together and rub into small crumbs.

Add sugar and work together to form a firm dough.
Wrap in plastic and rest in fridge for 20 minutes.
Roll out onto a sugared bench top.
Cut shapes and bake on a dry baking tray for approximately 20 minutes at 180C.
For chocolate shortbreads, replace 40 g of the flour with cocoa powder.