Cream the butter, sugar, and salt together using a stand mixer, hand whisk or large spoon.
Add the flour and continue to mix until a dough starts to form.
Use your hands to pull the dough together into a large ball.
Place the dough onto a lightly floured surface, roll out to 0.75cm / ⅓ inch thick, and use a cookie cutter to cut the dough into shapes. (note 2)
Bring the remaining pieces of dough together, roll to the same thickness and cut out using a lightly floured cookie cutter of your choice.
Repeat the process until all the dough has been cut out into biscuits.
Place the biscuits onto a baking sheet lined with parchment paper and refrigerate for 30 minutes.
Heat the oven to 160°C or 320°F.
Once the shortbread has chilled place them in the middle of the oven and bake for 15 minutes until their edges begin to brown.
Leave the baked biscuits/cookies to cool for 5-10 minutes on the tray. Then move them to a wire rack to finish cooling.
Dredge the biscuits in sugar once they are cool. (optional)