Edible gifts: Shortbread

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

200 g butter
2 heaped tablespoons icing sugar
200 g flour
0.5 cups ground rice or cornflour
Optional: chopped pistachio nuts and dried cranberries

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 keep the uncooked dough in the fridge or freezer for a while 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.

They look even more Christmassy if you add pistachios and cranberries