Grease a baking tray and heat the oven to 180C/Gas4. Mix the flour, sugar and salt in a bowl and rub in the butter, then combine the mixture into a dough. Roll out to a rectangle about 1cm thick. Place on the baking sheet, sprinkle over a dusting of sugar and caraway seeds, prick with a fork, score lines for cutting into little squares or wedges, and bake for 40-45 mins. Cut into wedges while still warm.
Recipe by appetite magazine at https://www.appetitemag.co.uk/scottish-shortbread/