I'm sure that like me you have an old favourite recipe book that contains some of your most trusted recipes. Mine is the 39th Edition Home Recipes with Be-Ro Flour, which if memory serves me correct used to belong to my mum until I nabbed it. One of my trusted recipes from this book is the Shortbread Fingers, along with the Rock Buns but lets leave them for another time.
250g (9oz) plain flour
75g (3oz) caster sugar
175g (6oz) butter
Heat oven to 160 degrees C / 325 degrees F / Gas 3
Grease a baking tray
Mix flour and sugar in a bowl, rub in butter.
Knead well to form a smooth paste.
Roll out into a rectangle, cut into fingers.
It's traditional to decorate the top of Shortbread Fingers with fork marks. But, as I had made these for Christmas present especially for my aunt I used one of my cake decorating tools to imprint the tops with stars.
Place on baking tray and bake in the oven until pale and golden.
Now I could not help but sample a biscuit whilst they were still slightly warm, quality control checks are an important part in baking don't you know. Of course I then had to also check they tasted just as delightful when they had cooled, and rest assured they were the perfect companion to have with a cup of tea.
Quality checks satisfied the Starry Shortbread was suitably gift wrapped and delivered on Christmas Eve. I had kept a small amount in reserve, which originally were intended to also be gifts. But, I confess the giving part of the Christmas spirit failed me and they ended up being demolished on Christmas Day with the help of my brother.