At Christmas, I lash out and make traditional shortbread according to the recipe I’ve had for over 30 years. I’ll never part with it as it was a present from our dad’s lovely cousin Flossie (who rejoiced in the address of 2 Sugars St). Through the year, though, I am a bit of a biscuit floozy and try out other types of butter filled treats. These butter biscuits (centre of the photo) were one of those – a new recipe for high tea at the Craftapalooza. They were quite tricky in the heat and humidity of Sydney – I suspect in cooler and drier climates they would be much more easily made.