This is one of the easiest biscuits you'll ever make - just 3 ingredients. I added jam for variety, and makes a sticky top crunch.

1/2 c / 110 g butter at room temperature

1/4 c / 50g brown sugar

1 1/3 c / 160g flour (I used white and wholemeal spelt)

few tbsp jam (i used strawberry and apricot)

Lightly grease a 20cm round or square cake tin.

Beat the butter and sugar in a bowl with a wooden spoon or electric mixer until soft and pale. Add the flour and mix until just combined.

Press dough evenly into the cake tin and prick all over with a fork. If you're using a round tin, score the dough into 12 equal triangles. If you're using a square tin, score the dough into 4 columns and 6 rows to make 24 biscuits.

Cover tin and refrigerate for at least 20 min before baking.

Preheat oven to 165C. If you're making plain shortbread, bake for 25-30 minutes until light golden. Don't overbake as the shortbread will darken as it cools. 

If you're making jammy versions, bake for about 15 minutes, let cool slightly then spread jam over the top. Bake for a further 15 minutes until the jam sets.

Remove from oven and cut into pieces using the scored lines. Let cool in the tin before separating.