Christmas spice shortbread

Shortbread

250 g	Butter, softened
1 cup	Icing sugar
½ tsp	Ground nutmeg
½ tsp	Ground cinnamon
½ tsp	Ground ginger
½ tsp	Allspice
1 cup	Cornflour (Main)
2 cups	Plain flour

To serve

1 serving	Icing sugar, to dust
1 punnet	Strawberries (Main)
1 serving	Yoghurt, I used cinnamon-flavoured buffalo yoghurt

Directions

1. Preheat oven to 150C. Grease or line a baking tray.
2. Cream the butter, icing sugar and spices together until pale.
3. Sift the cornflour and flour together then mix into the creamed mixture. Tip out onto a board dusted with flour and knead gently.
4. Roll out to a 1.5cm thickness and cut into shapes using cookie cutters. Transfer to the tray and bake for 30 minutes or until golden.
5. Serve with sliced strawberries and yoghurt and a dusting of icing sugar.