Shortbread
Source: Ann
1/2 cup butter
pinch salt
pinch baking soda
1/4 cup fruit sugar (very fine granulated sugar)
1 cup flour
sugar to dredge
Mix together Flour, salt and baking soda. Cream butter and fruit sugar. Add flour mixture and mix well. Pat firmly into round cake pan. Use tines of fork to make a decorate edge around the outside of the dough. Now use fork to poke holes all over surface. (This stops the shortbread from rising up during baking.. Bake in low oven until just starting to colour (300 degrees for 45 - 50 minutes). Should not brown.
Remove from oven and sprinkle with fine sugar. Let sit 5 minutes and then cut into wedges while still warm. Do not remove shortbread wedges from pan until cool.
Note: This recipe can be doubled and baked in a rectangle pan, and cut into fingers rather than wedges.