Date & Nut Shortbread
Our Head Chef Richard Trant, who created this recipe, is offering up a bottle of Champagne as an incentive to encourage you to get baking with your leftovers this Christmas. Just send in a photo of your Date and Nut Shortbread to [email protected] and the best-looking attempt will win the prize. Good luck!
Ingredients – Makes 20 pieces
125g good-quality, unsalted butter
55g caster sugar
180g plain flour
Leftover dates and (unsalted) nuts
Pre-heat oven to 185c.
Cream together the butter and sugar, sieve in the flour gently then fold in with the dates and nuts. Allow to rest for 10 minutes.
Roll out mixture on a work surface about half an inch thick, cut into rounds or oblong shapes, sprinkle with caster sugar then rest in a fridge for 1 hour.
Bake in the oven for 10-15 minutes, or until pale to golden.
Leave to cool – best eaten the following day.