Ingredients: - 
45 g of softened, unsalted butter,
173 g castor sugar,
3/4 tsp salt,
518 g flour,
Icing sugar to finish -
METHOD: - 
Preheat the oven to 150ºC.
Cream the butter, sugar, and salt until it is smooth, light, and creamy by hand or mixer.
Sieve the flour twice and blend into the butter and sugar on low speed until the flour has combined with the butter, it should look crumbly, do not over mix.
Place the mixture onto a floured work surface and gently bring the dough together into a ball. Speed is the essence to stop the butter from getting too warm.
Place the ball of dough in a bowl cover with cling film and place in the fridge for about half an hour to allow the gluten in the flour to relax.
Roll the dough out onto an oblong shape approx ½” thick.
Cut the dough into 24 even-sized finger shapes and prick each portion with a fork.
Line the baking tray with baking paper.
Place each portion onto the tray approx ½ cm apart.
Place into the oven and bake for approx 45 mins or until the edges start to turn a golden brown.
Lightly sieve over some icing sugar when they come out of the oven.
Let them stand on the baking tray to cool before serving.
Serve with a hot pot of tea or coffee.