Nici Wickes shares her mum's favourite biscuit recipe. Meltingly good shortbread is jazzed up with some ginger and zesty lemon to create perfectly golden little cookies. Be sure to enjoy with a cuppa!
Nothing will fill and gear you up first thing in the morning like a bowl of wholegrain porridge, whatever the season. Team with seasonal berries, creamy Puhoi Valley Half & Half, a sprinkle of cinnamon sugar, a bit of tart yoghurt and add a few nuts, some honey & preserved fruit if you prefer.
Dip chocolate into homemade shortbread and you have a yummy treat for morning or afternoon tea, a picnic dessert or a welcome addition to a school or work lunchbox.
If you like shortbread that melts in the mouth, use 1 cup of icing sugar instead of the caster sugar and substitute 1 cup of the plain flour with cornflour. We’ve shaped our shortbread into “petticoat tails”, one of the traditional Scottish ways. It’s thought this recipe was brought from France by Mary, Queen of […]