Happy New Year! If you’re anything like me you’ll have had quite enough of the succession of brown foodstuffs that you’ve eaten over the last couple of weeks and be dying for a change. However, on New Year’s Day I was once again called upon to make the pudding for the family gathering, so I submitted to once last lot of zesting to make this lovely shortbread, courtesy of Abel and Cole.

I altered the recipe by adding in the juice of the zested clementine, because I had trouble getting the dough to come together, especially with the threat not to over-knead echoing in my ears.

150g butter, soft75g caster sugar
150g plain flour
75g cornflour
zest of one clementine
.5 tsp ground cinnamon
pinch ground cloves
pinch ground ginger
extra sugar and cinnamon for dusting
The juice of the clementine if the mixture looks too dry

Beat the butter, then add in the sugar, zest and spices. Sift the flour and cornflour into the mixture and stir until it comes together, using your hands if necessary, but don’t over-knead. Roll out the dough on a well floured surface. You can either press it into a lined circular baking tray, or use cutters to make new year themed shapes. Bake for 20 minutes at gas 3 until lightly coloured, then dust with extra sugar and cinnamon.