Fruit and Nut Shortbread
115g icing sugar
115g custard powder
1/2 teaspoon salt
2 tablespoons chopped preserved ginger
2 tablespoons chopped walnuts
2 tablespoons chopped cranberries
2 tablespoons slivered almonds
Preheat the oven to 150deg. C and line a large baking sheet
Cream the butter and icing sugar until pale and fluffy.
Sift the flour, custard powder, cornflour and salt.
Fold the dry ingredients into the butter and sugar and turn out onto a sheet of plastic wrap.
Use the plastic food wrap to form the shortbread dough into a large rectangular tube shape.
Place into the fridge to chill for about 15 minutes.
Using a sharp thin bladed knife cut the tube of dough into 5mm slices.
Arrange the slices into the baking tray allowing enough room for them to spread.
Into one third press the ginger and walnut, in the other third the cranberries and almonds, and leave the last third plain.
Bake for 25 to 30 minutes. The shortbread should not colour, but will be lovely, crispy and short once cooled.
Feel free to mess with whatever topping you fancy! Happy baking xx