Christmas Shortbread

Ho Ho Ho… Gimme biscuits…
Makes 10 rounds

Buttery and crunchy, this shortbread is perfect for visitors and indulgent afternoon snacks

200g (7oz) plain flour
175g (6oz) butter
50g (2oz) caster sugar, plus extra for sprinkling
finely grated rind of 1 orange
1 egg white, beaten


Preheat the oven to 170C/325F/ Gas 3. Sift the flour into a bowl then rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and orange rind, then gently bring the mixture together to form a dough.

On a lightly floured surface, roll out the dough to a thickness of 12mm (1/2in). Using a 6.5cm (2 1/2in) fluted cutter, stamp out 10 rounds. Re-roll the trimmings and stamp out small holly leaves. Brush the tops of the leaf shapes with egg white, and press on to the rounds.

Transfer the shortbread rounds to a baking sheet and sprinkle with sugar. Bake for about 20 minutes or until pale golden. Cool on a wire rack, dust with caster sugar and store in an airtight container to keep them crisp.