Nigel Slater’s shortbread recipes

Browning nuts, butter and flour is a fine art that takes patience. But it’s worth mastering for this best of all biscuits
The kitchen is especially toasty this morning. Yes, it is warm from the oven, but more than that, it smells deeply of almonds, hazelnuts, butter and toasted flour. Lightly browning nuts, butter and flour will accentuate their flavour. While toasted nuts simply taste more of themselves, flour, unsurprisingly, takes on the malty character of hot toast, and browned butter