Instead of baking the shortbread in one piece and then cutting it as you would do for traditional shortbread, for the bites you cut them up first and bake them individually.
Use the baking paper to lift the shortbread out of the tin. Use a sharp knife to cut 1 inch slices in the dough, and then cut across the slices to create 1 inch squares.
The shortbread will be soft when you remove it from the oven but it will firm up as it cools. Leave it on the baking sheet to cool.
These are perfect for Christmas baking - they are quick, easy, and look pretty and festive. They are great for piling into a bowl for a Christmas party table, or dividing up into little bags for gifts.