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Christmas Shortbread

1 kg flour
500g butter
125g sugar
1 tbsp sweet almonds
Candied orange peel
1 tsp caraway seeds

Beat butter to a cream, blend in sugar and flour, chopped almonds and caraway seeds. Work the paste until it is smooth, divide into 6. Roll each on a separate sheet of paper to a square or round shape about 2 cm thick and punch edges.

Mark divisions into fingers or wedges, prick it all over and decorate with candied peel. Sprinkle with coarse sugar and cook at 180c for 25 – 30 mins.

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