Ginger lime shortbreads

1.Preheat oven to 160°C (140°C fan forced). Line oven trays with baking paper. Make 1 quantity basic shortbread dough.

2.Process butter, flours and icing sugar until mixture forms a ball. Knead gently on floured surface until smooth. Stir in lime rind, glacé ginger, ground almonds, ground ginger.

3.Shape level tablespoons of mixture into mounds about 2.5cm (1 inch) apart on trays, top each mound with a whole roasted unsalted cashew. Bake about 25 minutes, cool on trays.