Mix flour and sugar.
Rub in butter and knead with warm hands until thoroughly combined and smooth.
Divide into two equal parts.
Press into the bottom of 2 x 7” lightly buttered cake tins (it should be quite thin).
Flute edges with your knuckle.
Prick all over with a fork and mark each one into 6 sections.
Sprinkle granulated sugar evenly on the top.
Bake at 160 C for 30 minutes.
When done it should just start to brown and look a little risen and spongy.
Leave aside to cool down a little.
Then retrace the sections right through the shortbread.
Do this before it gets cold as the cake becomes very brittle.
Turn out the sections when cold.
