Brown the butter – cook the butter over a medium heat until brown and smelling nutty. Leave until cold.

The butter will have lost a little weight in the browning process so top it back up to 100g with fresh cold butter.

Put butter, sugar and flour into a bowl and mix until breadcrumb consistency.

Add milk a tbsp at a time until it forms a dough. Wrap in cling film and chill for an hour.

Roll out dough to 1cm thick and cut using different Christmas shapes.

Place dough shapes on a lined baking tray, prick with a fork and bake for 15 mins until slightly golden.

Mix the spice mix and remaining caster sugar and scatter over the shortbread and leave to cool.