Homemade Christmas shortbread

Method

1. Cream the butter and sugar in a large bowl with an electric hand mixer until pale and fluffy. Stir in all the grated orange zest and the juice. Sift in both the flours and the mixed spice, then mix together until the dough is soft and smooth but not sticky. Add a little more plain flour if the dough is still sticky. Shape the dough into a disc, wrap in cling film, then chill for at least 1 hour.
2. Preheat the oven to 170°C/fan150°C/gas 3½. After the biscuit dough has been chilled, roll it out on a lightly floured work surface to about 6mm thick, then cut into rounds and stars, or any shape you choose. Put the shapes onto a baking sheet lined with baking paper and bake for 10-12 minutes until lightly golden.
3. Leave on the tray for 10 minutes to cool a little, then remove to a wire rack to cool completely. The shortbread will keep in an airtight tin for 2 weeks.