Shortbread

You do need biscuits with the lemon cream: make these. There is no one way of going about shortbread: ask any Scot; this version is buttery and short, but with a certain gritty density. I find the way of shaping then baking the biscuits as specified below the easiest way to go about it, but you can press into a traditional mould, or push into a swiss-roll tin and segment when fresh out of the oven if you prefer a more orthodox approach. Obviously, too, you can make these by hand if you don’