Spiced Milk with Orange-scented Shortbread

Cookies and warm milk – what could offer more homely comfort on a chilly day?
 
Shortbread:
225g butter, softened
125g icing sugar
1 teaspoon orange essence
2 teaspoons finely grated orange zest
50g ground almonds
175g flour
125g cornflour

Spiced milk:
1 litre milk
¼ cup liquid honey
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg

Shortbread: Preheat oven to 160°C. Cream butter and icing sugar until light and fluffy. Mix in orange essence and zest. Add almonds, sifted flour and cornflour and mix to a soft dough. Place bowl in fridge for 30 minutes to allow dough to firm up slightly.

Working with half the mixture at a time, roll out dough on a lightly floured surface to about 5mm thickness. Cut into even rectangles, transfer to lined trays and prick with a fork. Bake 15-20 minutes until pale golden. Cool 5 minutes then transfer to a wire rack to cool completely before storing in an airtight container.  Makes about 30 pieces

Spiced milk: Warm milk in a saucepan with honey and spices, adjusting quantities to taste. Serve in heatproof glasses or mugs, accompanied with a plateful of shortbread.  Makes 4 cups