Note This recipe is from Marco Pierre
White's Great British Feast (Orion, $55, hbk). In editing this
recipe for publication we have made minor changes to bring it into
Gourmet Traveller style.
Shortbread pastry must be made at least 12 hours ahead. You can freeze any leftover dough: roll it into a cylinder and slice off what you need as you need it. The baked shortbread biscuits will keep for a few days in an airtight container. You'll need to begin this recipe a day ahead.