Angela Marshall

4 ounces caster sugar
8 ounces butter
12 ounces plain flour

Cream butter and sugar. Add flour. Roll out, cut into squares, bake in moderate oven until golden. Dust with caster sugar while still hot.

That’s where Grandma’s handwriting stops but my mother has written under it: Bake on brown paper! So I always have.

(The shortbread should be poked gently with the tines of a fork before baking to make little indentations. Grandma assumed that you knew this so it wasn’t written down.)