Prepare the Dough:

Preheat your oven to 300°F (150°C). Lightly grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms. Be careful not to overmix.

Shape and Bake:

Press the dough evenly into the prepared baking pan, smoothing the top with the back of a spoon.

Use a fork to prick the dough all over; this helps the shortbread bake evenly.

Sprinkle a little extra sugar over the top for a nice crunch.

Bake for 45-50 minutes, or until the shortbread is pale golden in color (avoid browning it too much, as it should be light in color).

Cut and Serve:

Remove the shortbread from the oven and let it cool for about 10 minutes.

While still warm, cut the shortbread into fingers or squares. Allow it to cool completely in the pan before removing the pieces.