Harlequin shortbread

Three different sets of ingredients give variety in taste, texture and colour...

INGREDIENTS 1 4 oz (100g) barley flour 4 oz (100g) butter 2 oz (50g) golden caster sugar 4 oz (100g) ground almonds 2 tsp almond essence Flaked almonds to decorate

INGREDIENTS 2 4 oz (100g) maize meal 4 oz (100g) butter 3 oz (75g) raw cane sugar 2 oz ground rice 2 tsp vanilla essence

INGREDIENTS 3 4 oz (100g) rye flour 5 oz (125g) butter 2 oz (50g) oatflakes 4 oz (100g) dark muscovado sugar 2 oz (100g) ground rice 1 tsp ground nutmeg

Mix each batch of ingredients in a food processor until of a putty-like consistency.

Roll out each batch onto a floured surface to make three six inch squares ( I have a wooden mould for this stage). Divide each square into quarters. Divide each quarter into four slices.

Assemble the slices on a greased baking sheet in groups of three, pressing them gently together. Leave a good margin between each batch.

Bake for 50 minutes in the centre of the oven at Gas Mark 2. Allow to cool on the baking sheet.

MARTIN LEFEVRE