In a bowl cream butter and sugar until pale and fluffy. We used our stand mixer, but you can beat the butter and sugar by hand (it’ll take about five minutes).
In a separate bowl, sift flour and spices before folding in the creamed butter until a soft dough starts to form (fold with your hands, and be careful not to overwork the dough).
Sprinkle a dry, clean surface with sugar and gently roll the dough out with a rolling pin until it is about 1cm thick. Sprinkle the dough with extra sugar to avoid it sticking to the rolling pin if needed.
Cut with cookie cutters and the place the shortbread onto an oven tray lined with baking paper
Bake for 10 – 15 minutes, or until golden brown.
If you decide to make these, let me know in the comments how these turned out for you.