Heat the oven to 190C/375F/Gas 5.
Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
Cut into rounds, wedges or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Serve with Chantilly Cream: 300ml double cream, 1 teaspoon of vanilla extract, and a dessertspoon of icing sugar. Whisk together to form soft peaks.
Finish with a mix of summer berries.
YUM! YUM! Extras
To make your shortbread extra special, try adding any of the following to your mix:
1 teaspoon of lavender flowers
1 teaspoon of vanilla salt
1 dessertspoon of lemon or orange zest
1 level teaspoon cinnamon
100g chopped chocolate