In a large bowl add together 125g of unsalted butter and 55g of sugar. Mix together until there is a smooth consistency.
Add 180g of plain flour whilst stirring into a smooth paste.
Roll the mixture out onto a flat surface and stretch out until it has a 1cm thickness.
Cover a baking tray with Bakewell baking paper.
Cut the mixture into fingers, sprinkle with sugar and poke with a folk. Place in the fridge for 15 minutes.
Transfer fingers on to the lined baking tray.
Cook in the oven at gas mark 5 for 15-20 minutes.
Once cooked transfer shortbread onto a wire rack to cool.