NEW YEAR isn't New Year without a plate of shortbread (and some whisky, Rabbie and black bun).

Shortbread is something we all learn to make at school, but seldom make again. As the year draws to a close, now is the perfect opportunity to get baking.

My 12-year-old daughter rustled up this plate of melt-in-the mouth treats. We made it gluten-free by using a GF plain flour from Doves Farm (widely available).

We didn't have enough cornflour in the store cupboard so experimented with some custard powder and were pleased with the vanilla-y taste in the final biscuit.

The gist of this recipe is from the excellent Book of Baking by Sue Lawrence (Headline). Happy New Year!

Shortbread

225g/8oz  slightly salted butter (must use butter, never marg)
100g/3 1/2 oz  golden caster sugar (plus extra for dredging)
225g/8oz  plain flour (can use GF variety if wish)
100g/3 1/2 oz  cornflour (or half and half with custard powder)

Method:

1. Pre-heat oven to 150C/300F/GM2 and lightly butter a 23x33cm/9x13in Swiss roll tin (we used a squarish baking tray).

2. Place the butter in a food mixer with the sugar and beat together until pale (or do it by hand, but can take twice as long: about six-10 minutes). Sift in the flours and mix until the mixture is just brought together.

3. Tip into the prepared tin. Using floured hands, press down to level the surface. Prick all over with a fork, then bake for 45-50 minutes or until a pale golden brown.

4. While still warm, shake over some sugar from a dredger, then cut into squares or fingers. Leave for five to ten minutes then carefully remove to a wire rack to cool completely.

Twitter: @MaxineYGordon