No matter the season, there’s nothing quite like pairing a refreshing cup of tea with a truly excellent biscuit. Whether you’re savouring a peaceful moment alone during a hectic day or gathering with friends for a catch-up, Neil’s simple yet delightful biscuits are the ideal companion.

Yield: 21 biscuits
Ingredients:
225g unsalted butter
115g caster sugar
335g plain flour
Pinch of salt 

1. Cream together the butter and sugar until light and fluffy, add the plain flour, salt and any flavours you are using. Knead the mixture until a dough is formed.
2. Dust your work top with a little flour and roll out the dough until 1cm thick. Using a 6cm round cutter, cut the shortbread rounds out and put on a tray lined with baking paper. Gather up the left-over mix, re-roll and cut out more rounds, continue until you have used up all the dough.
3. Prick the tops of the shortbread with a fork and chill in the fridge for 1 hour.
4. Pre-heat the oven to gas mark 5/170C fan assisted. 
5. Bake the shortbread rounds for 15-18 minutes until slightly coloured around the edges, take out the oven and sprinkle some caster sugar on top, leave to cool on the trays for 5 minutes, then transfer to a wire rack to completely cool.
6. Keep up to 5 days in a sealed container.