You made me laugh with the triangle sugar wheels, sorry ! Yes definitely can't let DH win this one ! Right, here is a very, very easy recipe for buiscuts people will not beleive you made.

Good Old-fashioned Shortbread

Traditionally associated with Scotland, shortbread now has an international reputation. What is beautiful about this particular biscuit is that it is simple to make yet divine to taste.

INGREDIENTS

125g butter
60g sugar
375g plain flour
60g cornflour
pinch of salt
¼ cup caster sugar

METHOD

· Pre-heat the oven to 170C.

· Cream butter and sugar well (in a big mixer, if possible). Sift together dry ingredients. Add to the butter and sugar combo and mix to combine.

· Turn on to lightly floured surface and knead lightly until smooth. Roll out to 8mm and cut into about 6cm circles. A small glass or even egg holder is fine for this.

· Pour the caster sugar into a bowl and dredge one side of the biscuit in it. ***** twice with a fork.

· Cook for 20-25 minutes or until very faintly golden.

· Cool on a cake rack after resting on tray for a minute.

TIPS FOR BETTER BISCUITS

· Creaming is beating together butter and sugar to create a sort of whipped consistency. This is easiest done with softened butter in a bowl mixer. Assuming you use a large enough bowl for all the ingredients, this also makes these biscuits a one-bowl operation, reducing washing up. Creaming can be done with a hand-held mixer, but the butter can get stuck in between the beaters and will need to be scraped out a few times during the process.

· Remember your biscuits will keep cooking once they are removed from the oven - especially if left on the hot baking tray - so move them onto a wire cooling rack. It's often best to let them firm up for a minute or so before attempting this transfer.

· Ovens are peculiar beasts. Some run hotter than others, so always check your biscuits during cooking. I often remove half the biscuits a little underdone - in part as an insurance policy, in part because of constant experimentation to bake the perfect biscuit.

· I think butter is better, but the shortbread is also fine made with margarine.

· Always use vanilla extract, not vanilla essence. It's so much better this way.

· Accurate measurements tend to be more important in baking than other sorts of cooking. All spoon and cup measurements should be level, unless otherwise indicated in a recipe.

Tell DH to put up his dukes cause this is one battle he will not win ! GOOD LUCK