Ingredients
Method
1.Preheat oven to 150°C.
2.Beat butter and sugar in a large bowl with an electric mixer until smooth.
3.Stir in sifted flours and spice. Press the mixture together to form a firm dough. Knead gently on a lightly floured surface until smooth. Cover, refrigerate for 30 minutes.
4.Roll dough between two sheets of baking paper until 1cm thick. Using a 6cm fluted cutter, cut rounds from dough. Place onto greased oven trays, press 1 clove onto each biscuit to decorate. Sprinkle with white sugar.
5.Bake in a slow oven, about 30 minutes, or until a pale straw colour. Stand shortbread on tray for five minutes then transfer to a wire rack to cool. Store in an airtight container.
To re-crisp softened shortbread, place them on oven trays and bake in a moderate oven for about five minutes or until warm. Allow to cool on the trays.
Note
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