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Mix lightly to form a dough. If it's too crumbly, rub in a little more margarine.
Form into a round, approx 1cm thick
Place in a lightly greased baking tray or recycled foil dish and mark into 'pie slices'.
Bake for approx 25 mins at 170C
You can also roll this dough out and cut it into individual biscuits. Festive shapes are good, or smaller circles, marked into quarters. For these, I use an old tuna (or similar) can with top and bottom removed. (Make sure the edges are smooth.) Any little round, shallow tins make really great, frugal cooky cutters!
If baking as a single, large round, you can fork round the edges for that wavy effect and pierce the surface in a dot-to-dot pattern on each triangle. I just stab a few holes in them with the fork.
Your shortbread should stay pale in colour. Sprinkle with sugar as soon as it comes out of the oven - leave to cool for 10 minutes and then transfer it to a baking rack to cool properly. I've done mine double thickness for a bit of added luxury. :)
Always keep a stock of flour, margarine, oil, sugar, salt and yeast in your cupboards. These are basic essentials for so many recipes that, coupled with eggs, we'd not be able to easily live without them.
For long-standing readers, this is the same recipe featured in the 2012 Christmas frugal recipes, I thought I'd repost it after someone asked about it - hope it helps you save time in trying to find it.