Traditional Christmas Shortbread
by Anna Buckley
Of course I’d bring wine…lots, but at this festive time of year it just doesn’t seem enough. A big bunch of flowers can be nice but a pain in the ass if the busy hostess has to stop what she’s doing and find a vase. Then there’s the useless knickknacks that don’t quite match the stylish interior or the high-end body wash that you stole from the overpriced hotel in New York…she knew the brand, she’d stayed there too!
Shortbread is the answer! Tastes good, looks pretty and can be served at the end of the night when the hostess can’t be stuffed trying to find something to serve with coffee!
After trying lots of different recipes over the years this is the one that I prefer. It came originally from ‘The Australian Women’s Weekly’. I worship those gals in that test kitchen… goddesses whose recipes always work!
250 gms (1 lb) butter* (room temperature and soft)
1/3 cup caster sugar
1 tablespoon water
2 cups plain (all-purpose) flour
1/2 cup rice flour
2 tablespoons white sugar (extra)
*if your butter is too hard you can cut it into chunks and give it a few short blasts in the micro wave, being careful NOT to melt it!
Turn oven to 150 c (300 f)
Place in oven a bake for at least 40 minutes, then keep checking at ten minute intervals till shortbread develops a pale golden colour. My oven took a total of 60 minutes to achieve this. Each oven is different so keep a close eye on your shortbread’s progress…no brown edges!
To serve cut into wedges and try stopping at one!
What traditional Christmas baking do you do in your house? Love to hear.
Seasons greetings, Anna x
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