Preheat oven to 325°F/160C.

In a large mixing bowl add the butter and sugar and cream until light and fluffy.

Add 2 to 2 and ¼ cups all-purpose flour and ½ teaspoon salt; mix well. The flour mix will have a crumbly texture like coarse breadcrumbs.

Turn the cookie dough onto a floured surface, knead for 5 minutes, adding enough remaining flour to form a soft dough without lumps. I did the kneading in the bowl itself.

I find flouring the counter and rolling the dough a messy job. Instead, I take a small portion of the dough, place it in between 2 parchment paper sheets, and then roll the dough using a rolling pin or use the flat bottom side of a bowl to evenly spread the dough out.

Roll to ½-inch thickness. Cut into 3x1-in. strips using a knife or pizza cutter. Place 1 in. apart on ungreased cookie sheet. Prick with a fork. Bake until cookies are golden brown, 20-25 minutes.

I have a large baking sheet so I was able to bake all the shortbread cookies all at once.

Once the cookies are out of the oven cool on a wire rack before storing in an airtight container or a cookie tin.