Recipe of the week: Shortbread

If someone were to ask me to list the things that reminded me of Christmas, homemade Shortbread would be right up there. 

This traditional recipe has been a staple in our family for many years, and whilst it could be easily enjoyed all year round, we particularly enjoy making, eating and giving it as gifts at Christmas time. 

This year I have presented my shortbread in cellophane bags, decorated with tinsel and a candycane. You could also present in a metal tin, biscuit box, wrap in a tea towel or in a Christmas gift box. 

250g butter
1/3 cup caster sugar
2 cups plain flour
1/2 cup rice flour or ground rice

1. Pre-heat oven to 180 degrees celcius. Prepare baking tray with baking paper. 
2. Soften butter so that it’s at room temperature and easy to beat. 
3. Beat butter and sugar with an electric mixer until it is combined. 
4. Sift flour in large spoonfuls into the butter/sugar mixture, mixing after each spoonful is added. 
5. Roll small spoonfuls of the mixture into biscuits shapes and press onto baking tray. 
6. Decorate the biscuits by pricking with a fork and adding a glace cherry to the centre of each one. 
7. Bake for 12-15 minutes (in a fan forced oven). 

Can be made ahead of time and stored in an air-tight container or the freezer. 

Tip: Experiment with different decorations instead of the traditional glace cherry, such as crystalised ginger, orange or other glace fruit. Blanched almonds also work well. 

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