Method

• 1.
  Coarsely grind the mace in a mortar and pestle. Combine with the flours and a pinch of salt in a large mixing bowl.
• 2.
  Using an electric mixer, beat butter and sugar until thick and pale. Stir into the dry ingredients with a wooden spoon until the dough just comes together. Knead briefly, then remove dough from the bowl, enclose in plastic wrap and chill for 15-20 minutes.
• 3.
  Preheat oven to 180°C and line 2 trays with baking paper. Place dough on a floured surface and roll out to 5mm thick. Use your favourite biscuit cutter to cut the dough into shapes. (If you like, you can use the base of a crystal cut sugar bowl to imprint a pretty pattern.)
• 4.
  Place the shortbread on trays and bake for 15 minutes until golden. Biscuits will keep in an airtight container for 1 week.