Ingredients for shortbread
175 g butter (I prefer salted)
75 g caster sugar
175 g plain flour (again I like the shipton mill soft cake and pastry one)
75 g of semolina (again I like the shipton mill organic , it's far superior to supermarket versions)
sprinkles and 1 box of royal icing sugar
Place the flour and sugar in a food processor and whizz out the lumps. Tip in both the sugar and the butter, then whizz until mixture comes together.
Give a brief knead until smooth then roll out to 1 cm thick.
Cut shapes with a template or cutters.
Heat oven to 180°C/160°C fan/Gas 4.
Bake for 10-15 mins then decorate with royal icing and sprinkles.