Ingredients for the cake:

2 sticks butter

½ cup Wholesome Sweeteners Organic Powdered Sugar

1 ½ cups plain flour, sifted

Pinch of salt

Ingredients for the decorations:

1 egg white (lightly beaten)

¼ cup Billington’s Demerara Sugar

Preheat the oven to 350 degrees F.  Lightly grease two baking sheets.  Beat together the butter and powdered sugar in a large bowl until combined.  (Creaming until light and fluffy is not necessary for shortbread.)  Add the flour and salt and work together to form a stiff dough, then knead lightly for a few moments until smooth, but avoid over handling.  Roll out the dough to a thickness of about ½ inch.  Cut into 24 cookies (re-rolling the trimmings) and place onto the baking sheets, well spaced to allow for expansion.  Bake for 12-15 minutes until pale golden brown.  Cool the cookies for a few minutes, then transfer to wire racks to cool completely.  When cold, brush the edges with lightly beaten egg white and dip into the Demerara sugar.