Real Glasgow Shortbread

...so called because this is my Mum's recipe, probably handed down from her Mum and her Mum beyond that, so who knows how many generations of Scots are represented here. It's a no-frills shortbread with very simple ingredients - and although I may be biased,  I think it makes the best shortbread around. Despite having a huge sweet tooth, I would happily choose this over any fancy cupcake - the buttery taste is unbeatable!

Pre-heat the oven to 190°C or gas mark 5.

Beat 125g sugar and 55g butter until smooth. Stir in 180g plain flour. Place in a 20cm round tin and push out to fill the tin using your fingers. Cut into segments with a knife - this will make it easier to cut once it is cooked. Sprinkle with caster sugar and bake for 15-20 minutes, until pale golden brown. Re-cut while it is still warm but don’t remove from the tin until it is properly cooled.