My first memory of cooking is making salt dough decorations. If you’ve never made salt dough with kids it’s so much fun. The recipe is basic: 2 parts flour, 1 part salt & 1 part water. Mix into a dough, roll and cut into whatever shapes you want. Pierce each with a pen so you can string them up later. Bake in a low oven at 100˚c for 3-4 hours until they are completely dry. Cool, then paint and hang with string. Note: do not eat! You will be sick. Now, the only biscuits I really enjoy baking (and can be trusted to make) are ones where all the ingredients are mixed up in a food processor, rolled and cut with my retro cutters, just like salt dough. The shortbread recipe I use is from Adam Stokes on Great British Chefs. It’s tried and tested and i’ve made them so many times – it makes light buttery biscuits that are lush and soft in the middle with a short snap. I’ve taken the vanilla and cinnamon from the recipe …