Shortbread

An all-time Christmas favourite that can be whizzed up in the food processor. Shortbread makes a perfect gift; package in a serving bowl with cellophane, in a glass storage jar, or a beautiful box. Tie with gorgeous ribbon and a small decoration.

Ingredients

• 300g plain flour
• 60g ground rice
• 125g caster sugar
• 250, butter, chilled, diced into small cubes

Method

1. Mix the dry ingredients together in the processor and give a quick pulse.
2. Add the butter cubes, and using the pulse button, wizz until the dough just starts to come together. Remember to scrape down the sides of the bowl a couple of times.
3. Tip the mixture out onto the workbench, knead lightly to form a ball and press into a round. (I find it easier to do this in two rounds as it requires less handling)
4. Wrap and chill for 30 minutes. Roll out to a thickness of between 1.5 - 2cm, and cut into desired shapes - stars and Christmas trees are festive.
5. Reshape the scraps and cut out more biscuits.
6. Prick with a fork and dust with extra castor sugar.
7. Chill again for at least an hour, preferably overnight.

Traditional round of short bread

8. Roll out the dough into 2 circles about 2cm thick
9. Mark the dough circles into wedges with a sharp knife, prick with a fork, and pinch the border decoratively and sprinkle with extra castor sugar.
10. Chill again for at least an hour, preferably overnight.

To cook the shortbread

11. Preheat oven to 160C.
12. Arrange the shapes on a baking paper-lined tray and bake on the middle shelf of the oven until golden - about 12 -15 minutes, turning the tray halfway through the cooking time.
13. For the rounds, place on a baking paper-lined tray and bake for 25-35 minutes, or until lightly golden brown and firm. Allow to cool slightly before cutting into wedges, then transfer to a wire rack to cool completely.
14. When cold, store in an airtight container. They will last at least a couple of weeks.