1. Cream the soft butter with the icing sugar.
2. Add the flour and a pinch of salt.
3. Bring together just barely – the less you work it, the shorter the texture.
4. Roll out to about 1 cm thick and cut into fingers or rounds.
5. Prick the tops with a fork.
6. Bake at 160°C for 20-25 minutes – it should barely colour.
Tip: Classic ratio: 3 parts flour, 2 parts butter, 1 part sugar. Dust with caster sugar after baking.
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