Cashew, cinnamon and clove shortbread recipe

Prep time: 15 minutes | Cooking time: 25-30 minutes

MAKES

A 20cm round that can be cut into 16 wedges

INGREDIENTS

• 120g salted butter, plus extra for greasing the tin

• 100g cashews

• 60g icing sugar

• 4 tbsp demerara sugar

• 180g plain flour

• 1 tsp ground cinnamon

• ¼ tsp ground cloves

• Zest of 1 orange

METHOD

1. Preheat the oven to 190C/170C fan/Gas 5. Lightly butter a 20cm loose-bottomed cake tin.

2. Place 80g cashews in a food processor with the icing sugar and blitz to a fine breadcrumb consistency. Then add the butter and two tablespoons of demerara sugar and blitz again until the nuts, sugar and butter are well combined.

3. Add the flour, spices and orange zest and blitz until the mixture resembles a very rough crumble.

4. Tip the mixture into the tin and press down to form a flat disc. Cut the round into 16 segments and top each slice with a cashew, pressing it in a little. Sprinkle all over with the remaining sugar.

5. Bake for 25-30 minutes, or until golden all around the edges.

6. Remove the shortbread from the oven, renew the cuts in the pastry while it is still hot, and allow the shortbread to cool entirely in the tin.