Blackcurrants with lemon & cinnamon shortbread

Blackcurrants are great in Ribena, dried in Eccles cakes or turned into fool, but I enjoy them best of all when they are fresh and uncooked. Here they are with lemon and cinnamon shortbread (just leave out these flavourings if you prefer it plain).

When baking, I often have to scurry back to books, as it is a numbers game and I have no head for them. Shortbread, however, has an easy rule to remember: 3-2-1: 3 flour, 2 butter, 1 sugar - brilliant! Apart from the fact that I can’t hel