Before I sign off for the remainder of the festive season, I just wanted to wish everyone out there celebrating Christmas a very Merry Christmas and to the rest of my readers, Happy Holidays to you! I hope you and your loved ones all have a wonderful time over the coming days.
Here’s another little festive treat to send you on your way – this divine shortbread.
This is my aunt’s recipe, which has become one of her signature dishes at family gatherings held over this time of the year. Not only has her shortbread become synonymous with Christmas, its also mouth wateringly, melt in your mouth, delicious.
According to her, the secret is actually in the cooking time. Like her, I prefer my shortbread barely cooked, resulting in the “melt in the mouth” texture. If you prefer yours with a little more crunch, then I’d suggest an extra couple of minutes in the oven.
This is another really simple recipe to make, although a little time consuming with the resting times in the fridge. Don’t be put off by this, because the extra time is well worth the results, just make sure to give yourself plenty of time. It also gives you an excuse to put your feet up and have a cuppa tea while you wait!
- 400g butter (unsalted), cubed
- 200g caster sugar
- 400g plain flour
- 200g rice flour
- icing sugar (for dusting)
- Combine the butter and sugar and beat with electric mixer until pale and fluffy.
- Sift the combined flours twice and then fold into the butter mixture.
- Once combined, turn mixture onto a clean work surface and knead into a dough ball.
- Divide the dough into thirds and wrap each in cling-film the place each in the fridge for 30 minutes or until firm.
- Roll out onto a lightly floured surface to desired thickness (approx 0.5 cm).
- Using cookie cutters, cut into shapes and place on baking trays lined with baking paper.
- Place trays in the fridge and leave for a further 20 minutes.
- Meanwhile, preheat oven to 165°C.
- Remove trays from fridge and place in oven.
- Bake for about 25 minutes or until just pale golden (so that they hardly colour at all).
- Cool on a wire rack.
- Dust with icing sugar before serving.
- This recipe makes between 45 to 50 biscuits, depending on the size of your cookie cutter and the thickness of your dough.