This is a slightly different recipe to my previous one for shortbread. This recipe uses brown sugar instead of white. It works well! I recomend to make both to see which one you prefer!
220g brown sugar
560g plain flour
Preheat oven to 160c
Cream butter and sugar together
Add most of the flour leaving just enough to dust a bench to roll it out
Use your hands to mix in the flour, kneeding it until it becomes a ball of dough
Kneed the dough on a worktop coated in flour so it doesnt stick, kneed for about 5 mins.
Roll out to about 1/2 inch thick
Transfer onto a baking tray covered in a sheet of greeseproof paper
Mark out into fingers
Bake for 18-20 mins
Leave to Cool