Shortbread Triangles

Pre-heat the oven.
Rub a little of the butter around the inside of a 20cm/8" round, sandwich cake tin or insert a baking liner.
Chop the butter into small cubes.
Put the butter cubes and sugar into a bowl and beat together until light and fluffy.
Mix in the flour and ground almonds.
Using your hands gather everything together, pressing it into a smooth ball of dough.
Press the dough into the prepared tin and smooth the top.
Using a fork, prick holes all over the surface, pressing right through the dough.
Cut across the tin several times, through the dough, to form 12 triangles.
Bake for 40–45 minutes.
Remove from the oven and carefully cut through the triangles again.
Leave in the tin until cold.

Shortbread Fingers

Pre-heat the oven.
Rub a little butter around the inside of a 7” square cake tin or insert a baking liner.
Chop the butter into small cubes.
Put the butter cubes and sugar into a bowl and beat together until light and fluffy.
Mix in the flour and ground almonds.
Using your hands gather everything together, pressing it into a smooth ball of dough.
Press the dough into the prepared tin and smooth the top.
Using a fork, prick holes all over the surface, pressing right through the dough.
Cut across the tin several times, through the dough, to form rectangular 18 fingers (across in 3 and down in 6).
Bake for 40–45 minutes.
Remove from the oven and carefully cut through the rectangles again.
Leave in the tin until cold.