“It really would not be Christmas or the festive season without shortbread. Whenever I make shortbread, I always think of my mum’s and gran’s recipes, from where this originates. Here we make them into large coin-size discs and bake them, whereas my gran made it in a tray and cut fingers with lashings of sugar sprinkled on top, and it had a softness to it which, as a child, was wonderful and a lovely memory to have.”

Makes around 15 biscuits

INGREDIENTS

250g unsalted butter, diced to room temperature

125g unrefined caster sugar

300g plain flour

80g corn flour

Extra caster sugar for dredging

METHOD

Whip the butter and sugar in a mixer until light and fluffy, then gently and carefully sift in the flour and corn flour. Not whilst the machine is on! Fold in, being careful not to over mix at this stage.

Roll the dough into 2 sausage shapes, about the width of a £2 coin. Wrap in cling film and leave in the fridge overnight.

Using a sharp knife, cut the dough into 1cm-thick discs and lay on a baking tray lined with parchment and bake in pre-heated oven (135°C to 150°C) for 45 minutes, or until they start turning golden at the edges. Allow to cool, then dredge with extra sugar.