I love the addition of some beremeal to a buttery shortbread. It adds a deep, slightly earthy edge — and good colour — to a basic shortbread recipe. It is also very versatile. You can roll the dough out thinly and cut into little round shortbread biscuits; if you do this, they will take only 25 minutes to bake.
I usually prefer the ease of tipping everything into a baking tin, then cutting into bars or squares. You can use caster sugar instead of icing sugar and plain flour instead