Preheat the oven to 160°C. Line 2 - 3 baking trays with baking paper.

Add all ingredients to a food processor. Process on medium until mixture becomes fine crumbs like bread crumbs. Tip the mixture onto a sheet of baking paper and bring together in a mound. Split the mixture into two and form two discs on two separate sheets of baking paper. Cover each disc with baking paper and roll out each disc to about 5mm thick. Place discs of dough in the freezer for 10 minutes to become firm. Remove one disc from freezer and cut your biscuit shapes with a biscuit cutter. Place cut biscuits on trays. Roll the left over dough and if it is soft return to the freezer for another 10 minutes before repeating the process. Repeat until all the dough is used.

Bake in the oven for 12 - 15 minutes until the shortbread is just starting to colour at the edges. Remove and cool on a rack before packaging or storing in an air tight container. And have one or two with a cup of tea or coffee of course!