Directions

1. Preheat the oven to 180°C.

2. Cream the softened butter with the sweetener, using an electric whisk.

3. Mix in the remaining ingredients with a spoon.

4. Wrap the mix in greaseproof paper and leave it to cool in the fridge for at least 15 minutes.

5. Sandwiching the dough in greaseproof paper, roll it out until it's around 3mm thick. You don't want these too thin as the biscuits are fragile.

6. Use a cookie cutter to cut out your shortbread cookies. The dough is best handled cold, so if it starts to warm up or becomes too fragile then place it back in the fridge for 10 minutes.

7. Place your cookies on a lined or silicone tray and bake for 10-15 minutes until they turn golden. Be careful - they're very fragile whilst warm. Allow them to cool fully before removing them from the tray. Store these in the fridge or freezer.