WHAT YOU NEED

1 Preheat the oven to 160ºC (315ºC/Gas 2–3). Place two 15 cm (6 inch) diameter metal pastry rings on a baking tray lined with baking paper. Spray the rings and the tray lightly with canola spray;

2 Place the butter, icing sugar and lemon zest in the bowl of an electric mixer and beat until smooth and pale;

3 Sieve the three flours together and, using a silicone spatula, gently mix them into the butter and sugar mixture until the dough just comes together;

4 Turn the dough out onto a lightly floured surface and work with your hands just until you have a smooth dough. Do not overwork;

5. Divide the dough in two pieces and push

one half of the dough into each ring using your hand. Gently push the dough evenly to the edges of each ring and make the surface as smooth as possible. Place the tray with the rings into the fridge to rest for 1 hour;

6 Remove the tray from the fridge and bake for 12–15 minutes, or until cooked through and starting to get the faintest of colour on top;

7 Remove the tray from the oven and allow the shortbread to cool. Once cool enough to handle, the rings should just lift off. Reserve one base for the construction of the White Chocolate, Violet, Pine Nut and Lemon cake and enjoy the other with a cup of tea!