• Separate 1 egg white from the yolk.
• Reserve 1 tbsp flour.
• Add sugar, butter and remaining flour to a large bowl.
• Knead with your fingertips until the butter is incorporated and the dough has a crumble-like consistency.
• Add the egg yolk and mix until the dough is smooth.
  Wrap in cling film or baking paper. Refrigerate until firm to touch, 30-45 mins.

TIP: To speed things up, freeze the dough instead, 15-20 mins.

• While the dough cools, preheat the oven to 190°C/170°C fan/gas mark 5.
• Sprinkle some reserved flour over your work surface and your dough.
• Using a rolling pin, roll the dough out to about 5mm thickness.
• Using round cookie cutters or a small round glass, cut out the shortbread shapes.
• Roll the remaining dough into a ball, and repeat the process until all the dough has been used.

Little Chef's TIP: Have the kids help shape the shortbread.

• Place the shortbread shapes onto a lined baking tray, spacing them well apart.
• Bake for 10-15 mins, or until lightly golden.
• Leave to cool and serve.