Shortbread biscuits

MAKES ABOUT 25 BISCUITS VEGETARIAN

150g (5oz) plain flour, plus extra for dusting

50g (2oz) caster sugar

100g (3?oz) butter, softened

Icing sugar, for dusting (optional)

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Place the flour and sugar in a large bowl, rub in the butter then bring the mixture together to form a stiff dough, or just whiz all the ingredients together briefly in a food processor until almost combined.

3 Pat out the dough into a round about 2cm (?in) thick, then cover with greaseproof paper or cling film and chill in the fridge for about 20 minutes. On a work surface lightly dusted with flour, roll out the dough to about 5mm (?in) thick and cut into shapes — round, square, rectangular, heart-shaped, whatever takes your fancy. Place carefully on 2 baking sheets (no need to grease or line) and cook in the oven for 6–10 minutes or until pale golden.

4 Take out of the oven and allow to sit on the baking sheets for a few seconds to firm up slightly (don’t leave them any longer or they will stick). Transfer to a wire rack to cool, then dust with icing sugar if eating with the Apple Snow.