1½ lb Plain Flour
8oz Castor Sugar
Rub all ingredients together to make breadcrumbs then knead to form a heavy dough.
Divide into 5 portions and roll each into a sausage shape.
Cut along at ~1cm intervals to form thick rounds.
Place each round on a baking sheet and bake in a moderate oven approx. 325oF (160oC) for about ½ an hour (the shortbread should still be pale at this stage).
Leaving the oven on (325oF/160oC), toast off in the oven with the door open for about 15 minutes.
Switch the oven off with the door still open and leave the shortbread in the oven for a further 30mins to crisp before removing to a wire rack for further cooling.
When cool the shortbread should be packed to exclude air ie. in plastic bags. Can be stored and eaten directly from the freezer.