Christmas Recipes:
Edible Gifts, No. 2 of 4 - Shortbread
By Paul Curran
Traditional Scottish produce and ideal in a box or tin for a
Christmas gift.
Christmas recipe makes: 2 to 3 dozen
Calories per biscuit: 180-270
Preparation time: 20 minutes
Cooking time: 20 minutes
Not suitable for freezing
Christmas recipe ingredients:
- butter, 450 g (1 lb)
- sugar, caster 225 g (8 oz)
- flour, plain white 450 g (1 lb)
- rice, ground or flour 225 g (8 oz)
- salt, pinch
- sugar, colored granulated or golden
- sugar, caster for sprinkling
All these recipe ingredients must be at room temperature.
Christmas recipe instructions:
- Mix the sugar and butter until a creamy and fluffy consistency.
Mix together the salt, rice flour and flour. Now blend with the
creamy mixture and mix until it is breadcrumb like.
- Take some mixture in your hand and form a ball shape that can be
rolled into a 2-3 inch (5-7.5 cm) tube shape. Enclose in cling film
and cool till hard.
- Cut the tube of dough into half inch slices (10 mm) and coat the
edges with the golden or granulated sugar. Bake until slightly
golden at 190 degrees centigrade (gas mark 5, 375 F) for about 25
minutes. Sprinkle with caster sugar after removing from the oven.
- After 10 minutes transfer to a wire rack for complete cooling.
Changes you can make to the recipe:
- Add a spice such as 'mixed spice' to the flours to make a Spiced
Shortbread.
- To make a Ginger Shortbread add ground ginger to the flours and
crystallized ginger to the dough from step 1.
- For Chocolate Chip Shortbread blend chocolate pieces into the
dough.
- For Lavender Shortbread, add half a dozen lavender flower tops
into the dough. This time roll the dough into thin pieces, cut into biscuit
shape and bake for about quarter of an hour.
- For Rosemary Shortbread, just replace the lavender with fresh
chopped rosemary and carry on as above.
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