Tom's Jubilee Shortbread

This recipe is very simple and comes from the 1988 book of National Trust recipes:

4oz butter
2oz caster sugar
6oz plain flour

Beat the butter until soft, then beat in the sugar then flour.  Form mixture into a  ball, then roll out to chunky thickness.  As we were celebrating the Jubilee I cut out crowns, but you can cut out any shape you like.  I just used a table knife to cut, and then pricked patterns into the shapes using a fork.

Put your creations on a lightly oiled baking sheet and throw in the oven for around 45 minutes at 150°C.

Enjoy!