For the shortbread, mix/knead all ingredients except the cane sugar until a smooth dough is formed. Form the dough into a roll and then roll in the cane sugar so that the roll is coated with it.
Cut slices about 1 cm thick and place on a baking tray lined with baking paper. Bake in the preheated oven at 180 °C for 10-15 minutes until the shortbread is evenly golden.
Preparation Tip:
When cool, place in a cookie tin. Shortbread keeps for a long time.
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