Instructions: Apricot kernels or sliced blanched almonds to decorate

Put all shortbread ingredients in a food processor and briefly process.

Then using your hands work together until fully blended.

Roil out on a surface dusted with cocoa powder to a 3rnm thickness.

Cut out the tree shapes you desire.

Place on a baking sheet stud with a regular pattern of nuts and bake on a highish shelf in a 150C/275F/Gas Mark 1 oven for 25 to 30 minutes.

Cool the biscuits on a rack then store in a tin to keep them crisp.

Makes about 8 trees

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