100 days of Christmas day 4 grandma's shortbread
Who can resist shortbread at Christmas, especially if it is homemade with love and real butter. This recipe is known in our house as Grandma's Shortbread because it's the one she makes every Christmas. Last year Mum taught Hannah to make her special shortbread, passing the recipe and method down through the generations, ensuring a family tradition will continue.
Hannah is maintaining the tradition of making this recipe just for Christmas and that's OK, we appreciate it all the more because it is a once-a-year treat. Last year we made shortbread and included it in our Cheapskates Style Gourmet Gift Hampers, and it has been requested again this year.
This shortbread makes a wonderful gift, on its own in a pretty box or on a nice plate, or teamed with a special tea or coffee and a nice cup and saucer. It's also gender neutral - anyone can enjoy homemade shortbread.
Grandma's Shortbread
Ingredients:
250g butter
1/2 cup castor sugar
1-1/2 cups plain flour
2/3 cup rice flour
Method:
Pre-heat oven to 170 degrees Celsius.
Beat butter and sugar until light and fluffy.
Sift flours together.
Using fingertips gradually work flours into butter mixture until combined.
Knead on a floured surface until smooth.
Roll out to about 2cm thick.
Cut into circles or fingers.
Put on buttered trays. Sprinkle with castor sugar if wanted. Prick top of biscuits with a fork.
Bake until firm and light golden around edges, about 15 - 20 minutes.
Cool on cake rack.
Store in airtight container.
Hannah is maintaining the tradition of making this recipe just for Christmas and that's OK, we appreciate it all the more because it is a once-a-year treat. Last year we made shortbread and included it in our Cheapskates Style Gourmet Gift Hampers, and it has been requested again this year.
This shortbread makes a wonderful gift, on its own in a pretty box or on a nice plate, or teamed with a special tea or coffee and a nice cup and saucer. It's also gender neutral - anyone can enjoy homemade shortbread.
Grandma's Shortbread
Ingredients:
250g butter
1/2 cup castor sugar
1-1/2 cups plain flour
2/3 cup rice flour
Method:
Pre-heat oven to 170 degrees Celsius.
Beat butter and sugar until light and fluffy.
Sift flours together.
Using fingertips gradually work flours into butter mixture until combined.
Knead on a floured surface until smooth.
Roll out to about 2cm thick.
Cut into circles or fingers.
Put on buttered trays. Sprinkle with castor sugar if wanted. Prick top of biscuits with a fork.
Bake until firm and light golden around edges, about 15 - 20 minutes.
Cool on cake rack.
Store in airtight container.