Scottish Shortbread

Method

1. Preheat oven to 165°C (325°F).
2. Cream the butter and sugar together until smooth and light, about 2 minutes. Don't over-beat — you don't want a lot of air in this dough.
3. Add the flour and salt. Mix on low until a soft, smooth dough forms. It will look crumbly at first but will come together.
4. Press the dough evenly into an ungreased 9-inch round pan (or a parchment-lined 8x8 square pan). Score the top with a knife into 16 wedges (or rectangles). Prick all over with a fork (this is traditional and helps it bake evenly).
5. Bake 25-30 minutes until pale golden — shortbread should not brown significantly. It should be sandy and tender.
6. While still warm, re-cut along the score lines. Let cool completely in the pan.
7. *Storage:** Airtight container at room temperature for 2 weeks. Freezes well for 3 months.