That creamy, buttery yumminess that simply melts in your mouth is an incredible edible link to my Scottish heritage.

You know Christmas is a comin’ when I start baking Shortbread!


Start off by allowing an entire 250g block of butter to get nice & soft – that’s really important to make Shortbread properly.

Into your mixer bowl goes the soft butter along with 1/2 cup of caster sugar & 1/2 teaspoon of vanilla paste. Beat that on a medium to high speed to get it nice & creamy, the butter should turn a paler colour.

Now, turn down your mixer to a low speed or this next bit is going to make it look like a white Christmas in your kitchen!

Ever so gradually add in 1 cup of cornflour followed by 2 cups of plain flour. Keep mixing until it’s all combined into a luscious looking dough.

Bung the dough ball into a bowl, cover in cling film & whack in the fridge for half an hour to firm it all up so you can roll it out.

When ready, lightly sprinkle some flour on your work surface & roll out the dough into about a 1cm thick slab. It also helps to lightly flour your rolling pin too if it’s a timber one like mine instead of non-stick.

Using your Christmas shaped bikkie cutters, cut out bikkies & place onto baking paper lined trays before pricking with a fork. For other times of the year (or to use up all the spare dough bits) simply pinch off bits of the dough, squish together in your hand & roll into a ball before placing on the tray & gently pressing down with the back of a fork.

Sprinkle liberally with cinnamon sugar & bake in a 180c oven for 15 minutes. The trick to this Shortbread is to then allow them to cool on the trays. Don’t try to move them off to a cooling wire immediately upon dragging them out of the oven or you’ll have yourself a merry mess of crumbs, possibly to top a crumble with or pop through trifle! Now there’s an idea……


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