2 tbsp butter, softened

2 tbsp brown sugar

1/8 tsp salt

1/4 cup (40 g) unbleached all-purpose flour

In a small bowl, cream the butter, sugar and salt using a wooden spoon. Stir in the flour. Shape into a disc, cover with plastic wrap and refrigerate for 30 minutes.

Lightly oil a 10 x 4-inch (25 x 10 cm), 6-cup (1.5 litre) loaf pan. Line the pan with parchment paper, letting it hang over two sides. Freeze for 30 minutes.

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