Mix the butter as soft as possible with the sugar and salt. Knead with sifted flour and let this broken dough rest 2 hours in the refrigerator. Heat oven to 190 degrees. On a lightly floured surface.
Extend the dough to a thickness of 1 1/2 cm and the size of the oven tray and put it on it. Close the edgeless side of the veneer with a wooden slat or a strip of folded foil four times. so that the dough doesn't come out.
Pinch the dough several times with a fork and cook it 25-30 minutes to half-height. Cut the Shortbread still hot with a sharp knife in strips of 1 1/2 x 7 cm and coat them right away in the sugar
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