Easter Shortbread Biscuits

Heat the oven to 190C/375F/Gas 5

Beat the butter and the sugar together until smooth

Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/inch thick

Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack

Serve with scoops of delicious Kelly's of Cornwall Clotted Cream & Blackcurrant ice cream