Instructions: Preheat the oven to 325 F. Lightly grease an 8 inch fluted pan with removable base. Beat the butter until creamy. Blend the dry ingredients into the butter. Press the mixture into the pan, smoothing out any cracks.

Lightly mark the dough with a knife into 8 wedges and prick with a fork at 1/2 inch intervals. Bake for 25 to 30 minutes, or until a very pale gold.

Turn the oven down to 300 F if shortbread is browning too quickly. Cool 5 minutes, then remove to a wire rack. Cut through the marked wedges while shortbread is slightly warm.

Serves 8

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