This pastry is great for savoury tarts! We use it in our Roast beef and rhubarb chutney pies or search Cookidoo® for more recipe inspiration.

For a sweet version of this bread, mix 2 tbsp sugar with 1 tsp water in a small bowl, then sprinkle the surface of the bread just before baking.

To make your own millet flour, place 250 g millet into mixing bowl and mill 2 min/speed 10. Use as needed.

For best results, use the brand 'Wooden Spoon' all purpose flour

Grate one piece of lemon peel with the Parmesan cheese in step one.

To test for proofing: place a small ball of dough in a glass of water and when it rises to the top the dough has finished proofing.

If you prefer, you can use activated or roasted almonds instead of raw almonds.

Grate one piece of lemon peel with the Parmesan cheese in step one.

If a square pan (9 in. x 9 in.) is unavailable, use a 9 in. x 13 in. pan. The larger pan will yield a thinner shortbread.

Pastry can be made 2-3 days in advance and stored in the refrigerator.

To make your own vegetable stock paste and puff pastry, see Cookidoo® for recipes.

Adding lemon juice prevents the sugar from burning or crystallising, without affecting the flavour.