. . Highlanders are a traditional shortbread. It is made in a round with a crimped or notched edging which is said to symbolise the sun's rays. Shortbread is usually eaten with tea or coffee, but it is also good as an accompaniment to a light, fruity pudding, such as a mousse or fool, or with berries and cream. . .

Ingredients: . 200 grams (1 3/4 cups) of plain flour 60 grams (1/3 cup) of ground rice 85 grams (6 tablespoons) caster sugar 170 grams (3/4 cup) of good butter at room temperature Extra caster sugar, for sprinkling .

Heat the oven to 150 degrees C (gas mark 2). Blend the butter and sugar together with the fingertips of one hand, then gradually work in the flour and the ground rice until you have a soft and pliable dough. Press it gently into a ball. On a lightly floured surface, roll or press the dough into a round of about 18cm / 7in diameter. Lift onto a baking sheet, then crimp the edges, prick it with a fork and mark into 8 segments. Bake the shortbread for about 40 minutes, until it is light golden brown in colour. As soon as you take it from the oven, sprinkle it with caster sugar. Cool on the tray for a few minutes, then transfer it to a rack to cool completely. This is a very old traditional shortbread, made particularly for Christmas and weddings. . . Use the same recipe as for the Highlanders but add 30 grams (1/4 cup) of crushed flaked almonds and 2 knobs of stem ginger, finely chopped, working them along with the flour. You can decorate the shortbread with little pieces of stem ginger before baking. ..