Rosemary shortbread

• Preheat the oven to 170°C/150°C fan/Gas 3. Grease a baking sheet.
• Sift the flour and salt into a large bowl, then stir in the sugar. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the chopped rosemary, then knead and squeeze the mixture together with warm hands until it’s well combined and smooth (with no wrinkles or cracks).
• Cut the dough in half and roll out one half on a lightly floured work surface to a 12 x 12cm square, about 1cm thick. Cut into 2cm slices, then cut each slice in half through the middle to make 12 fingers. Prick all over with a fork and transfer to the prepared baking sheet. Repeat with the other piece of dough to make 24 fingers in total.
• Bake for about 30 minutes, until the shortbread is golden and looks a little risen and spongy.
• Remove from the oven and sprinkle the shortbread fingers with caster sugar, if you like, then leave to cool completely on the baking sheet. Store in an airtight container for up to 5 days (see Tip).

These shortbread fingers also freeze well for up to a month. Simply wrap them tightly in cling film and freeze, then thaw at a cool room temperature before serving.