Preheat oven to 325°F (gas mark 3). Line a baking tray with parchment paper.

In a large mixing bowl, combine plain flour and chopped butter.

Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Add caster sugar to the mixture and continue rubbing in until thoroughly dispersed.

Once the mixture begins to stick together, knead until it forms a pliable dough.

Knead the dough into a square block.

Shape the dough into a square slab on a chopping board.

Cut the slab into four equal pieces. If doubling the ingredients, cut into eight pieces instead.

Take each piece and roll it into a sausage shape.

Cut each sausage shape into eight circles to form biscuits.

Carefully place each biscuit onto the prepared baking tray, spacing them to allow for spreading during cooking.

Prick each biscuit three times with a fork.

Place the baking tray on the middle shelf of the preheated oven.

Bake the biscuits for approximately 35 to 40 minutes, or until they are a very pale golden color.

Ensure the biscuits do not become too dark.

Remove from the oven and allow the biscuits to cool slightly on the baking tray before transferring them to a wire rack.

Once cooled, dip each shortbread biscuit into a bowl of caster sugar, shaking off any excess.

Store the shortbread biscuits in an airtight tin.

Enjoy!