1- Preheat oven to 160 deg C
2- Lightly grease shallow round cake pan (8/10 inch)
3- Cream together the butter, the granulated and caster sugar until light and fluffy.
4- Sieve the flour and salt into the creamed mixture. Add the orange flower water and bring everything together to form a soft dough.
5- On a lightly floured surface, roll out the dough to an 8 inch round and place in the cake pan. Prick the dough well and score into 8 triangles (use a round blade knife to avoid scratching the pan)
6- Bake for 30-35 mins or until the shortbread is pale golden with crip edges.
7- Sprinkle with the remaining caster sugar and cut along the marked lines to make the fantails.
8- Leave the shortbread to cool before removing the pieces from the pan.