Shortbread biscuits

Cream the butter and sugar together until pale and fluffy. Fold in both flours and roll into a sausage shape about 6cm in diameter. Wrap in clingfilm and refrigerate for at least 30 minutes or until you need to use it.

Heat the oven to 160C/fan 140C/gas 3. Slice the mixture into biscuit shapes, approximately 4mm thick. Put on a lightly buttered non-stick baking tray and cook for 10-15 minutes until just about to colour.