Shortbread

Shortbread wasn't part of my family's Christmas tradition when I was young, but my in-laws (or should that be outlaws?) are of Scottish heritage and famous for their shortbread. Here's a simple yet delicious recipe for an old Scottish favourite.

200 g butter
3 heaped tbsp icing sugar
200 g flour
0.5 cups ground rice or cornflour

Cream butter and sugar, add dry ingredients and mix thoroughly. Turn out onto floured board and knead well. Form the dough into a log and wrap in foil or baking paper, then refrigerate until firm. (You can even keep the uncooked dough in the fridge for a few days before cooking it.) Cut into slices with a sharp knife - each piece should be about 0.5 cm to 1 cm thick. Prick each piece before baking. Bake at 150 degrees C until a delicate brown.

Makes about two dozen. Store in an airtight container.