Lemon shortbread and ginger shortbread

In addition to little cellophane bags of iced gingerbread men, I also made up little packages of shortbread. These were made using a piping bag - the somewhat stiff dough means it's much easier to pipe small amounts of dough at a time. I made two batches - one with lemon, the other with crystallised ginger, but you could substitute with vanilla essence if you prefer them plain.

Shortbread recipe

225g cold butter, cubed
150g (about 2/3 cup) caster sugar
250g (about 2 cups less 1 Tbsp) plain flour
50g (about 1/2 cup) rice flour
1 large egg

AND either
1 tsp vanilla extract
OR 1 Tbsp lemon rind
OR 1/3 cup roughly chopped glace ginger

Combine all ingredients into a food processor and pulse until the mixture comes together into a smooth dough. If making by hand, you would rub the cold butter into the plain flour, then knead in the rice flour, caster sugar, egg and flavouring.

Remove the dough from the food processor, and knead lightly on a flour-dusted surface. Place small amounts of dough into a piping bag fitted with a large star nozzle (I used size 15) and pipe onto a tray lined with baking paper. The shortbread will spread slightly so leave a good gap between the biscuits.

Bake at 160C for 20-25 minutes or until the bottoms look cooked (mind your fingers!).

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