There is nothing quite like receiving a handmade gift - you know the time, love and effort that has gone into making it and it makes you feel special you were worth that time, love and effort, doesn’t it? This year, why not be the giver of this feel-goodness and create something yummy to package up nicely and pop under the tree. Here is the always tasty shortbread we featured in our Christmas issue (check it out for great wrapping ideas). It’s easy to make - here’s how.

Ingredients
175g butter at room temperature
1 lemon
75g of caster sugar
175g plain flour
50g ground rice
caster sugar to dredge

Method
Step 1 Grease a cake tin. Put 175g butter in a medium bowl, stand bowl on a damp cloth to steady it. Beat the butter until soft, using a wooden spoon.

Step 2 Grate rind from 1 lemon being careful not to include any white pith. Add 75g caster sugar and lemon ring to the butter and beat until it’s pale and fluffy.

Step 3 Add 175g plain flour and 50kg ground rice and stir using the wooden spoon, until the ingredients begin to stick together.

Step 4 Roll the mixture out, using a rolling pin. Cut shapes with the cookie cutters and carefully place in to the prepared tin.

Step 5 Bake in a preheated oven at 170°C (gas mark 3) for 20 minutes or until pale golden brown – check every 5 minutes to make sure they’re not burning.

Step 6 When cooked, let the tin stand for 10 minutes to cool and carefully remove the shapes and place on a wire rack.

Want more? Check out last year's yummy Christmas treats.