Step 2: Shortbread Base
that means if youre measuring with cups its a cup of sugar, 2cups butter, 3cups flour.
i use 100g/3.5oz of suggar and i have a little leftover to put in the freezer for shortbread biscuits
put dry ingredients in the processor and blitz.
little by little add the butter until you get the right consistency, wet enough to stay together but dry enough to crumble in your fingers.
pour the crumbs into the mould and press into place
put the remaining shortbread into plastic wrap, flatten out and put in the freezer. this can be used in at a future time to make shortbread biscuits, just remove from the freezer, cut (while still frozen and put into a preheated over at 180C / 350F / Gas 4 for about 10 mins