I’m back! I’m so relieved to have my website and blog back after the hacking. There are still a few things that require fixing, but at least I can blog again. To celebrate, I’m sharing my favorite shortbread recipe with you.
Scotland immediately comes to mind when I think of shortbread, and my next thought is always Christmas. It’s said that shortbread developed from a medieval recipe, with the modernized recipe attributed to Mary, Queen of Scots. Over time the ingredients changed, with butter replacing the yeast. Butter was an expensive ingredient, which meant shortbread was only baked on special occasions. Butter has become very expensive down here in New Zealand, so nothing has changed in that respect!
I tend to bake shortbread at Christmas. It’s one of my favorite biscuits to eat, a trait I fear I inherited from my father because it’s his firm favorite too.
The recipe I use comes from Jo Seagar’s Easy-Peasy Summer Entertaining recipe book.
Shortbread
250 grams softened butter (1.1 cup American)
3/4 cup icing sugar/confectioners sugar
1/2 cornflour/cornstarch
1 1/2 cups flour
Beat the butter and icing sugar until creamy. Mix in the cornflour and flour. Roll into teaspoon size balls with your hands. Place on a tray lined with baking paper. Flatten and press with damp shortbread mold. Bake at 150C for 25-30 minutes until the shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.
Shelley’s notes:
1. The original recipe says to roll out the dough and cut out star shapes. I’ve always found the dough too soft to do this–maybe because I tend to make this recipe during the heat of a New Zealand summer–and after experimenting I’ve found teaspoon size balls work best for me.
2. If I feel in the mood for a variation with bite I add 1 tablespoon of cocoa and 1 teaspoon of chili powder just before I add the flour and cornflour. Sometimes I’ll also add chocolate chips-the small kind.
3. If you doin’t have a shortbread mold, press down with a fork. Dip the fork in a cup of cold water after flattening each biscuit to avoid sticking.
Here’s a photo of the Chili Chocolate Shortbread.
Are you a shortbread fan?
January 12th, 2012 at 3:44 pm · Link
I’m glad you are back! I was getting a bit worried when each time I tried to link I couldn’t. Welcome back!!
January 12th, 2012 at 4:00 pm · Link
Thanks, Kaye. It was most frustrating!
January 12th, 2012 at 6:41 pm · Link
Welcome back, Shelley. I kept trying because I knew you’d succeed.
January 13th, 2012 at 8:04 pm · Link
It was frustrating there for a while! It felt as if I was in the wilderness!!
January 13th, 2012 at 5:13 am · Link
So glad you are back! I felt so bad for you. Hackers should be strung up by their toenails.
Those cookies really sound good, I’ve never tried making shortbread cookies but this seems like a very easy recipe so I might now.
January 13th, 2012 at 8:05 pm · Link
They are delicious. As I mentioned they’re my all-time favorites!
January 14th, 2012 at 12:37 am · Link
I do like a good shortbread, and am glad to see you back. Sounds like you had more difficulty getting your blog back up than I did mine when it was down last week.
January 14th, 2012 at 7:03 pm · Link
Heather, it felt as if part of me was missing. I’m obviously more addicted than I thought!
January 14th, 2012 at 7:40 am · Link
Oh yummy..I love shortbread…
January 14th, 2012 at 7:03 pm · Link
Me too :)
January 20th, 2012 at 2:05 am · Link
Hi Shelley, I stumbled across your blog about shortbread, I too make it every Christmas and also make little carved wooden molds with a thistle on them, it adds a nice touch.
January 20th, 2012 at 2:18 am · Link
Hi Keith,
I’m glad you found me. I really like the little molds. My sister gave me the one I use. Making your own molds would add a special finishing touch.