Shortbread

250gm butter (Coles cheap butter is fine) slightly softened 
      - if I take it from the frig I give it 10 secs in the microwave
1/2 cup caster sugar
12 heaped tblsp plain flour

(The original recipe was 8oz butter, 4oz sugar, 12oz plain flour - which gives you the proportions)

Put the flour and sugar in a food processor and give a quick burst to mix it.
Add the butter preferably cut up a bit
Process until it forms into a ball of dough
      If it seems to be a bit soft and not forming into a ball add a bit more flour!
      If it does not form a ball take out on to a floured board and kneed a little until it combines.
Press evenly into a greased lamington tin (line the base if you like to make taking out easier)
Prick the top all over with a fork and use the prongs of the fork to press a pattern around the edge.
Cook for about 35 mins at about 350 degrees C
Keep an eye on it and take it out of the oven when it begins to go golden on top. 
    During cooking it will rise a bit in the middle but when it is done it will flatten out.

The temp and time are variable depending on the oven

While warm, sprinkle caster sugar over the top and while still warm and still in the tin, cut in pieces.
If you cut it when cold it may crumble.
Keeps for ages!