Shortbread (courtesy of Justin Aubrey)

The 'log' technique was given to me by Justin Aubrey of The Perseverance, Shroton Street, Marylebone!  These quantities make a smallish batch - about 20.

Shortbread

50g caster sugar
100g unsalted butter
150g plain flour
1/2 tsp fine salt
1/2 tsp vanilla extract

If the butter is straight from the fridge, cube it and leave for 20 minutes to come to room temperature.  It should not be too warm or too cold.

An electric hand whisk is quite an easy way of doing this recipe.  Place the butter, sugar, salt and vanilla extract in a bowl.  Whisk until lightened in colour and creamy-looking.  Sieve the flour into the bowl.  Turn the whisk back on, here the trick is to not over-work the mixture.  Mix it until it has become like fine breadcrumbs, then use your hands to work into a ball.  It need not be perfectly smooth.

Tip the contents of the bowl into cling film and roll into a sausage shape the width of the biscuits you desire.  Chill for two hours then slice into rounds with a sharp knife.  Bake at 180C on greaseproof paper on a tray until done and cool on a rack.

Optional extras might include orange or lemon rind, chopped stem ginger, or some sugar sprinkled on top prior to baking.

Lovely with a tepid fruit compote, ice cream etc!

Variation with walnuts and 1/4 of the sugar replaced with honey.