Peter Gordon suggests to serve these nutty biscuits with hard cheese, with stewed fruit and mascarpone or with his sticky melon jelly. I think any kind of jelly or jam would go well too. I just ate these with my cuppa; a delish crisp little bite.

Makes around 32

250 g butter, room temperature

180 g caster sugar

150 g cornflour

50 g fine oatmeal

70 g pumpkin seeds, toasted

In a food processor mix the butter and sugar for 20 seconds. Scrape down the bowl and blitz in the rest of the ingredients for 10 seconds.

Transfer to a work surface and bring dough together. Wrap in cling film and refrigerate while you preheat oven to 170C.

Line 2 baking trays with baking paper.

Once the dough is firm enough you can make your shortbread shapes in different ways. Divide dough into quarters and roll each one into a log, then cut 8 rounds from each log. Or roll out dough between 2 sheets of baking paper and use a cookie cutter to make shapes. Roll to about 4 mm thick. Or press into a lined 20 cm sponge tin and cut into wedges.

Bake for around 12 minutes until slightly golden. Cool on the trays for a few minutes before transferring to a wire rack to cool completely.