Snoozy Sundays and Shortbread

Today has been gray and a little rainy – perfect weather for a quiet day indoors. The boys went in to town to take Reuben to Karate, so Mia and I stayed home and made Shortbread.Inspired by this post from mousehouse about colouring books, we finished the afternoon with a cup of tea and shortbread over a colouring session of The Very Hungry Caterpillar. A lovely way to spend the day.

Below is my recipe for Shortbread, made from pieces of Alexa Johnstons Shortbread recipes blended with a couple from Edmonds. It’s easy, and comes out pretty much perfect every time, even when slightly overcooked it is still buttery and soft. I hope your weekend was slow and snoozy too.

Shortbread

  • 250g Butter, softened to room temperature
  • 1 Cup Icing Sugar
  • 2 Cups Flour
  • 1 Cup Maize Cornflour – I use Edmonds
  1. Cube the Butter and place in a blender with the Icing Sugar, blend till creamed.
  2. Sift flours in a separate bowl, add to the Butter mix. I literally take the top off the blender and plop it in rather than trying to pour it down the spout while spinning.
  3. Blend everything till fairly well mixed, I usually stop it a few times and get the wooden spoon in to scrape the sides and lift the mix. This helps it blend easier.
  4. Remove from the blender onto a floured surface, knead until it is a smooth consistancy – this usually doesn’t take more than a minute or two. If it seems too sticky add a small amount of extra flour.
  5. For cutting, you can choose – I either flatten the dough to about 1/2 cm thick with the palm of my hand, then we use a cookie cutter to cut shapes OR I shape into a log of about 8cm high and slice off 1/2 cm slices.
  6. Place your cut shortbreads into a buttered tray, alternatively you can line a tray with a sheet of baking paper.
  7. Bake for 25-30 minutes at 150 deg celcius, remember to spin the tray in the oven at least once to allow for a nice even bake. All the recipes I have read say to bake till slightly golden, but I really find it hard to tell when colour changes on shortbread – if it is the correct amount of baking time and looks golden on the bottom then don’t overthink it and keep cooking, it will be ready. Cool on trays on cooling racks.
  8. Enjoy

 

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About little minx

It's a rainy day and in an attempt to slow down and appreciate the little things I have started a blog
This entry was posted in Handmade Life and tagged , , , . Bookmark the permalink.

One Response to Snoozy Sundays and Shortbread

  1. Carina says:

    Qué lindo plan de mamá – hija en domingo!

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