Recipe: Easter Shortbread

I absolutely love shortbread. I used to mostly eat it around Christmas when it's in every shop you look in but now since I've realised I can make my own that tastes almost as good as shop brought, I can't stop making it. And today I'm back with my Easter Shortbread Recipe which is essentially a basic shortbread recipe shaped like bunnies but they looked cute and I couldn't resist sharing them.

Ingredients 
- 115g Butter
- 55g Caster Sugar
- A Pinch Of Salt
- 175g Plain Flour

Method
1- Pre heat oven to 180C. Line two baking trays with baking paper.
2- In a bowl place your flour, sugar and salt.
3- Add your butter and rub together until the mixture resembles breadcrumbs. This doesn't take as long as you expect but if you want to make it quicker, you can easily put this all together in a food processor and blitz it together.
4- Continue to rub together until it forms a dough. This won't take long but if you do find your dough breaking or not coming together at all, add a little water or milk as a binding agent. However don't add too much or your dough will be wet and again won't come together easily.
5- Once you have your dough, place it on a lightly floured surface and roll it out until it's a 1/2 inch thick. Take care to flour your rolling pin as well as it might stick to the dough and you'll end up tearing a hole out of it as your rolling it out.
6- When you're happy with the thickness of your dough, take your bunnyshaped cutters and cut out as many shapes as you can, rerolling your dough when necessary to get the most out of it.
7- Place your shapes onto your prepared baking tray and bake for 10-15 minutes or until they're golden brown. When you take them out, you want the edges to be firm but the inside to still be a little soft, they'll soon firm up as they cool and you'll end up with delicious melt in the mouth shortbread.