Skip to main content

Christmas Shortbread {Blog Train}

DSC03105

So with just two weeks left till Christmas, our house is really beginning to look, feel and SMELL like Christmas… with the Christmas tree up, shopping bags of presents lined up, rolls of wrapping paper spread out and yummy smells wafting out from the kitchen.

Every year I try to bake some goodies to share and give out to friends and family. The previous two years, I’ve made Oreo pops and gingerbread men. So this year, what is to be?

Also, this year’s Christmas cooking is extra special because I’m hopping aboard the Festive Fare blogtrain hosted by Jennifer the Dinomama.

After some research and pondering, I finally landed on the perfect recipe – Christmas Shortbread : A yummy and Christmassy goodie but also fairly simple recipe that anyone would not hesitate to try. It’s so simple that it definitely falls under my four ingredient recipes category.

Here’s a little bit of trivia and introduction on the history of shortbread

Shortbread dates back to the 12th century in Scotland and the British Isles. They were originally biscuits that were made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a hard, dry rusk.

Over time the leavening was replaced by butter, making it an expensive luxury treat that was only reserved for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve) and weddings.

The large amount of butter is what makes shortbread short: the term ‘short’, when applied to biscuits and pastry, means crumbly, like shortcrust pastry. It is the reason why the fat added to biscuits and pastries is called shortening.

References: Irishcultureandcustoms.com and Wikipedia

I love this particular shortbread recipe as the rice flour gives a soft velvety texture which just melts in your mouth. And the simple recipe allows plenty of room for creativity and variation.

Christmas Shortbread Fingers

Ingredients
250g butter at room temperature
1/2 cup caster sugar
1 2/3 cups plain flour
1/2 cup rice flour
[Quantity makes approx 16 fingers]

Step 1: Preheat oven to 160ºC. Then line a 26cm x 18 cm baking tin with baking paper.

Step 2: Cream butter and sugar together until pale, light and creamy.

Step 3: Sift flours over butter and sugar mixture. Then using a smooth non-serrated knife, mix flour and butter mixture in a cutting motion until the mixture comes together in small moist clumps.

DSC03093

Step 4: Tip the dough into the tin and press it out into an even layer. Use a sharp knife to slice the dough into evenly sized rectangular  fingers. Prick lightly with a fork and sprinkle with extra sugar.

DSC03095

Step 5: Bake for 30 minutes until it turns a light golden colour. Depending on the actual size of your tin, the size and thickness of your dough might vary, so it might be worthwhile to check the oven regularly to make sure it does not become over-baked or burnt.

Step 6: Allow the shortbread to cool in the tin for at least 15 minutes before lifting out gently by the edges of the baking paper. Then slice it and store in an airtight container.

DSC03098

You can vary the recipe by adding some chopped nuts (macadamia nuts add a nice buttery texture) or flavouring such as vanilla, lemon essence or cinnamon. They make great little gifts for the festive season and it’s easy to whip up a big batch for a large group or gathering.

~~~

As the Festive Fare blogtrain chugs along, I’d like to introduce you to the next blogger, Jasmine of Gift Wrapsody who will be sharing her delicious recipe for Coca Cola Ham.

GWBubble copy

Jasmine is a mum of two boys who loves making meaningful craft. She is inspired by the people around her to find 101 simple yet special ways to inject fun into their lives. You can find her at her craft blog at Gift Wrapsody.

~~~

Chugging along to Dinomama’s Festive Fare blogtrain

Image and video hosting by TinyPic

Enjoy the festive Christmas season everyone!

Comments

  1. Beautiful shortbread!
    Can we put a layer of strawberry jam in the middle?

    Thanks for hopping on my Festive Fare blogtrain!

    ReplyDelete
    Replies
    1. Thanks Dinomama Jen! Strawberry jam is a new idea. But I don't see why not... it will make it extra sweet and rich then.

      If you make the shortbread layer thinner, you can put a later of strawberry jam in between to make them like those biscuits with the layer of jam or cream in the middle. Super sinful though! But the whole festive season is like that anyway ^_^

      Delete
  2. wow! yummy!!! thanks for sharing, Serena!

    ReplyDelete
    Replies
    1. Happy to share, Jean! Look forward to checking out your recipe on the train ^_^

      Delete
  3. Looks Yummy. Bring some home. My oven is still under repair

    ReplyDelete
    Replies
    1. We'll try and exercise some self control to set some aside to share with you guys for Christmas :D

      Delete
  4. wow, this looks really simple and quick to make! I love shortbread and will give this a try~! [haa, due to the blogtrain, i bought 1kg of butter to try and error several recipes ;)]

    p/s: first time visit, you have a wonderfully cozy place here^^.

    ReplyDelete
    Replies
    1. Hi pc! Thanks for checking out my corner... this blogtrain is really a great opportunity to meet new bloggers ^_^

      1kg of butter!!! Well, good idea actually... I've been buying a block or two of butter every few days along the way... should have just stocked up like you in anticipation of the festive cooking season.

      Look forward to checking out your recipe on the train!

      Delete
  5. I love shortbread! Haven't ever tried to make it yet though it is something I definitely have on my todo list :) Do you keep them outside or refrigerated after baking?

    ReplyDelete
    Replies
    1. Hi Jasmine! They are yummy, though rather sinful... but ok for a festive treat I suppose.

      I keep them in an airtight container in a cool, dry place. Refrigeration might change the texture a little, but I don't think there's an absolute rule against it.

      Delete
  6. We love love love shortbread! Thanks for sharing, will try this out soon! :)

    ReplyDelete

Post a Comment

Thanks for taking the time to comment - I love reading every single one of them! Although I may not be able to reply to each comment, I will definitely pop over to your blog to say hello.

I love hearing from readers and fellow bloggers alike. If you're a little shy or would like to get in touch with me directly, drop me an email at serenely@outlook.com

Popular posts from this blog

An impossible cake

Every now and then, mamas  crave for something sinful and sweet… preferably with a touch of chocolate. Running after a toddler and breastfeeding a baby is really hungry work. I’m not really the sort of person who has their fridge and pantry stocked up with junk food and sweets. But I usually have all the basic ingredients on hand to whip up an indulgent treat when the craving hits.One evening I found myself longing for a bite of some chocolate cake… however being the end of the week, I was out of some core ingredients. Butter. Eggs. Milk. All necessary elements required to make a decent cake. Or so I thought.Then I found this impossible recipe. A cake with no butter, eggs and milk. They’re calling it Crazy Cake. Because you have to be crazy NOT to try it.It’s soooo easy to make, no creaming butter and sugar or electric mixers required. Apparently it can even be mixed together straight in the baking pan, no bowls necessary.Crazy CakeIngredients
1 1/2 cups plain flour
3 tbsp. cocoa
1 cup…

How I use traditional muslin cloths as nappies

This post is for the benefit of my friend Stephanie who has recently made the decision to take the plunge into cloth diapering. She bought a few pieces of MCNs and is expecting a package of two dozen muslin flats. Although I've collected a good stash of modern cloth diapers, muslin flats still form a key part of my cloth diapering system. When I first started using this, I was a little dubious about the absorption power of this seemingly flimsy material. But it’s quite surprising how well it performs… and for such a small cost (sometimes free as these are commonly received as a gift from loving friends/relatives) it’s by far the most economical way to diaper a baby. The first fold I used was the traditional Chinese or Origami fold:

Unfortunately for me, I found that it didn’t hold up very well as my son is a rather heavy wetter and I had yet to discover the use of nappy covers. My other complaint about this fold is that the fold is not really concentrated around the main wetting area.…

Homemade Snowskin Mooncakes

It’s mooncake festival this month. Stores have started selling mooncakes since early August and we’ve succumbed to buying one or two cakes when we were out shopping.This year I decided to venture to make my own mooncakes. After some research and scouting various recipes, I settled on making snowskin mooncakes. Mainly because I like them and they are rather hard to find in Perth… and because the recipe is actually a bit easier than the conventional baked version.I found this recipe on fatboo.com to be the best one as it had detailed photos explaining the various ingredients and process.Here is my version of the recipe…For the homemade filling, I made three different types: red bean, black sesame, and a nutella flavoured one. All the filings start with a base of red bean paste.First step is to prepare the red bean paste: Soak 1kg of red azuki beans in water overnight.Image from wikipediaThe next day, transfer the beans into a pot, cover with water and cook until beans are soft. I used m…

7 things I miss about babywearing + {giveaway}

Last Sunday we headed out on one of our favourite weekend activities: flea market shopping! I just love exploring these markets and get a real kick out of finding great bargains and treasures from other people’s junk. We set off bright and early that morning so we could catch all the good bargains. It was only after we arrived there that we realised that we had forgotten to bring Nathan’s stroller! So we ended up taking turns carrying him and letting him toddle around a bit whenever we stopped at a stall.The weather was getting pretty hot and Nathan was starting to get tired. Thankfully I keep a spare pouch sling in the car, so we got it out and I slung Nathan on against my hip so we could continue exploring the market.The sling certainly made the job of carrying him a little easier. Still, carrying a 12kg toddler is no walk in the park. But as he leaned his tired head against my shoulder and snuggled against me to get more comfortable, it brought back memories of my babywearing days

Jumperoo review is out

For while now I’ve been contemplating getting a activity centre or a doorway jumper for my son who’s now into his 9th month. He’s been getting increasingly active as the days go by with an insane amount of energy to burn.

I considered getting a walker or doorway jumper, but was concerned over safety issues with such items highlighted in Choice magazine’s list of Ten Things Not to Buy Your Kids. Hence stationary activity centres appear to be the safer alternative for what I was after.

So when Fisher-Price gave me the opportunity to review their Luv U Zoo Jumperoo, I was thrilled. My official review has been published on the Bub Hub Reviews section which you can check out here or read below:Jumperoo - the perfect hybrid between activity centres and baby jumpersI was impressed that the Jumperoo was not just a static activity centre, but doubled up as a baby jumper as well, which is a safer option to doorway jumpers. It’s the perfect hybrid solution between activity centres and baby jumpers…