Need I say more? It's really all you need to make anything taste good. My favorite way to enjoy butter is on crusty French bread - plain and simple. But this recipe for Shortbread from Jamie Oliver is also pretty damn good. The semolina flour gives it a great mouth feel. I make mine in a fluted pie tin with removable sides for easy slicing.
1 cup plus 2 tbsp unsalted butter (at room temperature)
1/2 cup plus 1 tbsp superfine sugar
2 scant cups all purpose flour - sifted
2/3 cup semolina
Preheat the oven to 300F. Butter a 9 inch square pan (or fluted pie tin). Cream your butter and sugar together with a whisk or wooden spoon until pale, light and fluffy. Add the flour and semolina. Mix very lightly with a wooden spoon and then your hands until you have a smooth dough.
Transfer your dough to a floured surface and roll it out until it's an even 1 inch thick all over. Press the rolled-out dough into your pan, poking it into the corners with your fingers - don't worry about it having to look perfect. Prick the dough al over with a fork, then pop it in the preheated oven for 50 minutes until lightly golden.
While it is still warm, sprinkle with a generous dusting of sugar. Allow the shortbread to cool slightly, then cut into pieces.