Traditional Welsh Aberffraw Biscuit (Historic Shell-Shaped Shortbread)

Cream butter and sugar until light. Gently rub in flour to form a smooth shortbread dough.

Roll the dough into small balls.

Press each ball firmly onto the grooved surface of a scallop shell to imprint the classic shell pattern.

Place on a baking tray and bake at 160°C (325°F) for 15-20 minutes until just pale golden.

Dust with a little caster sugar while still warm.