Makes 18
INGREDIENTS
115g/4oz/1/2 cup unsalted butter
50g/2oz/4 tbsp caster sugar, plus extra for sprinkling
finely grated rind of 2 oranges
175g/6oz/1/1/2 cups plain flour

Orange Shortbread Fingers

Preheat the oven to 190°C/375°F/ Gas 5. Grease a large baking sheet. Beat together the butter and sugar until soft and creamy. Beat in the orange rind.

Gradually add the flour and gently pull the dough together to form a soft ball. Roll out the dough on a lightly floured surface to about lcm/’/2in

thick. Cut into fingers, sprinkle over a little extra caster sugar and put on the baking sheet. Prick the fingers with a fork and bake for about 20 minutes, until the fingers are a light golden colour.

Makes 2 large or 8 individual shortbreads

INGREDIENTS

175g/6oz/3/4 cup plain flour
50g/2oz/1/2 cup cornflour
50g/2oz/1/4 cup caster sugar, plus extra for sprinkling
115g/4oz/1/2 cup unsalted butter, chopped

SCOTTISH SHORTBREAD

Preheat the oven to 160°C/325°F/ Gas 3. Lightly flour the mould and line a baking sheet with non­stick baking paper. Sift the flour, cornflour and sugar into a mixing bowl. Rub the butter into the flour mixture until it binds together and you can knead it into a soft dough.

Place the dough into the mould and press to fit neatly. Invert the mould on to the baking sheet and tap firmly to release the dough shape. Bake for 35-40 minutes, until pale golden in colour.

Sprinkle the top of the shortbread with a little caster sugar and cool on the baking sheet. Wrap in cellophane paper or place in a box tied with ribbon to make a delicious hogmanay gift.

Makes 8

INGREDIENTS

175g/6oz/2/3 cup unsalted butter
115g/4oz/1/2 cup caster sugar
150g/5oz/1/1/4 cups plain flour
50g/2oz/1/2 cup rice flour
1.5ml/1/4 tsp baking powder
pinch of salt

SHORTBREAD

Preheat the oven to 160°C/325°F/Gas 3. Grease a shallow 20cm/8in cake tin.

With an electric mixer, cream the butter and sugar together until light and fluffy. Sift over the flours, baking powder and salt and mix well.

Press the dough neatly into the prepared tin, smoothing the surface with the back of a spoon. Prick all over with a fork, then score into eight equal wedges.

Bake for 40-45 minutes. Leave in the tin until cool enough to handle, then unmould and recut the wedges while still hot.