Recipes: Harlequin Shortbread

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


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


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


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.



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