Jersey Butter Shortbread Cookies with Sea Salt

Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, cream together the softened Jersey butter and icing sugar until light and fluffy. An electric mixer is helpful, but you can also do this by hand.

If using, sift in the Jersey Royal potato flour along with the all-purpose flour. If not using potato flour, sift in all of the all-purpose flour. Mix gently with a wooden spoon or spatula until just combined. Be careful not to overmix.

If the dough seems too dry, add Jersey milk a tablespoon at a time until it comes together. The dough should be firm but pliable.

Turn the dough out onto a lightly floured surface. Gently pat it into a disc about 1cm (½ inch) thick.

Use a cookie cutter of your choice to cut out shapes, or use a sharp knife to cut into squares or rectangles.

Carefully place the cookies onto the prepared baking sheet, leaving a little space between each.

Prick the cookies several times with a fork. This helps prevent them from puffing up too much during baking.

Sprinkle the cookies generously with sea salt flakes.

Bake for 25-30 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Store in an airtight container at room temperature.