Shortbread

Ingredients4 cups plain flour

4 cups self-raising flour

2 cups butter

1 cup sugar

1/2 tsp salt

Method

Cream butter and sugar together. Lightly work in sieved flours and salt, but do not knead or it will toughen. When mixture resembles short-crust pastry, turn out on lightly floured board. Press with hand into one or two large rounds; to avoid toughening, do not roll. Put on ungreased baking sheet, pinch edges with finger and thumb. Prick all over with a fork, making an attractive pattern. Bake in oven, 250°F (120°C) to 275°F (135°C), about 1 hour. Let cool before turning out on to a rack.