Follow these tips to shape and decorate your shortbread the traditional way.
How to make shortbread
1. Shape into a disc
As soon as the dough comes together, remove from the bowl and shape into a disc – this makes it easy to roll out.

2. Use a guide
For a perfect shape, trace around a 20cm bowl on baking paper. Turn the paper over before rolling the dough.

3. Ready to roll
Use paper as a guide to roll out dough to a 20cm disc. Using a lightly floured rolling pin will prevent dough sticking.

4. Give it a fancy edge
For a fluted look, pinch the edge with your fingertips and indent the dough with the thumb on your other hand.

5. Score the shortbread
To easily cut and serve the shortbread, score dough into 8 wedges before baking – just don’t cut all the way through.

6. Prick with a fork
To help the middle of the shortbread bake evenly, use a fork to prick each wedge twice before baking.
