SHORTBREAD BISCUITS

So 125 gr of caster sugar, (or in France take sucre en poudre and pass it through a blender to make it finer)

250gr of salty butter, beurre salé at room température , yes that's essential

375gr of flour (55)

Mix all ingredients. Well first flour and sugar. Or you can also do butter and sugar. It can be easier to cut up the butter in little bits. It's essential the butter should be at room tzmperature. then with the tip of your fingers work on it until all the flour has been absorbed by the butter and it becomes that sandy texture. Once it's done press it all together until you get an dough texture, quite a solid one. Then flatten it and using a rolling thing make it a 1.5cm thickness squarish shape in order to be able to cut it into appropriate rectangles. Make little holes all over using a fork and stick in oven on the metal thing but definitely on the higher part of the oven. Cook for 30mn or so at low temperature and take out when it starts smelling good and the biscuits are getting slightly less soft but before they're actually hard. Remove from oven and let cool before trying to remove or unstick them. If the base is slightly light brown that's actually good. Oh and while they're still hot you can sprinkle them with a little sugar.