Instructions: Melt butter. Mix dry ingredients. Add and knead all together. Pat or roll into baking sheet (to about 1/2" deep). Prick over with fork. Sprinkle with sugar. Cut into 1" by 2-3" strips when taken from oven. Bake at 350F/160C/Gas Mark 4 on bottom shelf of oven until a pale beige colour (15- 25 minutes).

I use castor sugar not granulated and a half butter half margarine mix to get the best results. I usually make double quantities, since it keeps well in an air-tight tin.

Note that this does have a lighter feel than shortbreads from other parts of Scotland.

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