Jersey Butter and Brown Sugar Shortbread

Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened Jersey butter and light brown sugar until light and fluffy. This will take several minutes of vigorous mixing, either by hand or with an electric mixer.

In a separate bowl, whisk together the all-purpose flour, Jersey Royal potato flour (if using), and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix; a slightly crumbly dough is fine.

Turn the dough out onto a lightly floured surface. Gently bring the dough together to form a ball. Flatten the ball into a circle about 1cm (1/2 inch) thick. Alternatively, roll out the dough with a rolling pin between two sheets of baking paper.

Use a cookie cutter or a sharp knife to cut out your desired shapes. You can also score the dough into fingers or squares.

Place the shortbread cookies onto the prepared baking sheet, leaving a small space between each cookie.

If desired, sprinkle the tops of the cookies with granulated sugar for extra sweetness and sparkle.

Bake for 25-30 minutes, or until the edges are lightly golden brown. The cookies should be firm to the touch.

Remove from the oven and let the shortbread cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy with a cup of Jersey milk or tea.