Christmas Shortbread

From the kitchen of Emily Jackson

Ingredients

250 g butter
125 g castor sugar
315 g plain flour
185 g arrowroot

Directions

1. Preheat oven to 160 C.

2. Cream butter and sugar.

3. Sift flour, arrowroot and a pinch of salt together and add mixture.

4. Roll out and cut into shapes.

5. Decorate in anyway desired.

6. Bake for 20 minutes or until pale gold.

Ready to eat. YUMMMMM!!!!