"Take 3 ingredients, mix them together, bake and you have the BEST shortbread you can find. After measuring out the ingredients, it takes THREE minutes to whip this together by hand; whether you use a shortbread pan or make it free-form, it still turns out buttery, flaky and delicious! I've been making it this way, unchanged, for over 40 years from my Mum's recipe. I have no idea who gave it to her or where it's from; she'd been making it even before I was born in 1952. See note in Directions for additional flavours."
Serving Size: 1 (279 g)
Servings Per Recipe: 1