These crispy little shortbread morsels are incredibly easy to devour by the handful.
Makes 32 shortbreads.
Cream together the margarine and sugar for a few minutes using an electric beater or whisk. Stir in the remaining ingredients until well combined.
Roll out the dough between 2 pieces of baking paper until it is about a 1/2 inch thick, trying to keep the dough in a rectangular shape. Refrigerate for at least 2 hours, or overnight.
Pre-heat oven to 170C / 330F.
Using a long knife, cut dough in slices around 1 inch wide, then cut those slices into squares. Place on a baking paper lined baking tray, about 1 inch apart. Bake for 10 minutes, until very slightly golden at the edges.
Remove the shortbread from tray and cool on a wire rack.