DIFFICULTY30-40 small biscuits
- Step 1
Preheat oven to 170°C. Line 2 baking trays with non-stick baking paper.
- Step 2
Combine the flours, sugar, allspice and salt in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Turn onto a lightly floured surface and knead until smooth. Use a lightly floured rolling pin to roll out dough until 5mm thick. Use a variety of 2 to 5cm-diameter pastry cutters to cut out shapes.
- Step 3
Use a skewer to pierce the shapes for the napkin decorations, so ribbon can be threaded through after cooking.
- Step 4
Place shortbread on trays. Bake in oven for 10-12 minutes or until biscuits change colour. Set aside on trays to cool.
Shortbread can be made up to 3 days ahead. Store in an airtight container.