Instructions: For orange and clove shortbread, using an electric mixer, beat butter, sugar and orange rind until pale and fluffy, then stir in combined sifted cloves, flour and polenta.

Form dough into a disc, wrap in plastic wrap and refrigerate for 1 hour or until firm.

Roll out dough on a well-floured surface until 8mm thick, then, using a 6cm round pastry cutter, cut out rounds and place on baking paper-lined baking trays.

Press a whole clove into each shortbread, if using, then refrigerate for 1 hour or until firm.

Bake shortbread at 160C (325 F) for 30 minutes or until pale golden and firm to the touch.

Cool on trays for 5 minutes, then transfer to a wire rack to cool completely. Shortbread will keep in an airtight container for up to 1 week.

Makes about 40 shortbread

Combine limoncello, lemon rind and sugar in a large bowl and stir until dissolved.

Add cream and, using a balloon whisk or hand-held electric beaters, whisk until mixture is thick and soft peaks form.

Divide syllabub among six 200ml (6 ounce) dessert bowls or glasses, cover with plastic wrap and refrigerate until chilled.

Serve syllabubs with orange and clove shortbread, removing whole clove from shortbread before eating.

Syllabubs will keep, covered, refrigerated for up to 2 days.

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