Follow these tips to shape and decorate your shortbread the traditional way.
As soon as the dough comes together, remove from the bowl and shape into a disc – this makes it easy to roll out.
For a perfect shape, trace around a 20cm bowl on baking paper. Turn the paper over before rolling the dough.
Use paper as a guide to roll out dough to a 20cm disc. Using a lightly floured rolling pin will prevent dough sticking.
For a fluted look, pinch the edge with your fingertips and indent the dough with the thumb on your other hand.
To easily cut and serve the shortbread, score dough into 8 wedges before baking – just don’t cut all the way through.
To help the middle of the shortbread bake evenly, use a fork to prick each wedge twice before baking.