Beat the butter and sugar together until pale. Sift in the flour, cornflour, salt and cloves, then add the pine nuts and lime zest. Using your fingers, gently bring the mixture together - you don’t want to work it too hard.
Lay a large sheet of non-stick baking parchment on your bench and place the dough on top, off centre. Fold the other side of the parchment over it then roll out to around 1 cm thick - which will give you a sheet of dough around 20 x 30 cm. Transfer the sheet onto a flat baking tray and using a blunt knife, cut out 20 fingers, or whatever shape you’d like. Place the baking tray in the fridge or freezer for 20 minutes to firm up.
Take the tray out of the fridge, then carefully pull the fingers apart (run a blunt knife between the shortbread and the baking sheet to lift them up) as they spread during baking. Prick them all over with a fork and sprinkle with a little extra sugar.
© 2010 Peter Gordon. All rights reserved.