Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: first of all beat the butter in a bowl with a wooden spoon to soften it then beat in the sugar followed by the flours. work the ingredients together with the spoon then finish off with your hands till you have a dough that doesn't leave any bits in the bowl. next transfer the dough to a flat surface a roll it out lightly to a round then transfer the round to a 8 inch flan tin. lightly press the mixture evenly into the tin . now you must prick the shortbread all over with a fork or it will rise in the centre. bake for about 1 hour (gas 2 / 300f /150c).

Target recipe: put a rack in the middle of the oven and preheat to 375 degrees f. blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. sift flour over butter mixture and blend until a soft dough forms. transfer dough to an ungreased baking sheet. with floured fingertips, pat into a 9-by-4 1/2 inch rectangle. crimp edges decoratively with tines of fork and prick dough all over. score dough crosswise with the back of a knife into 8 pieces. bake shortbread until edges are golden, about 15 minutes. cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to a rack to cool completely. keeps in an airtight container at room temperature for up to 1 week.