Tuesday, January 16, 2007
I know you're so excited about the prospect of being organised for Christmas that you can't wait for another recipe to add to your collection of Christmas treats. This one is in memory of my Nana who passed away in September 2005 at the ripe old age of 94. Nana was Scottish and she made the best shortbread in all the world - not that I am in any way prejudiced. Christmas isn't quite the same without Nana's and her shortbread and although Mum and I make it to Nana's recipe we never seem to be able to achieve the same tender, melt-in-your-mouth result that Nana did. Having said that Mum definitely makes better shortbread than me.
1/2 pound unsalted butter
1/2 cup sugar (caster/superfine is preferable but regular sugar works OK)
1/2 cup cornflour (cornstarch)
2 cups all purpose flour
1/4 teaspoon salt (not necessary if using salted butter)
Cream butter and sugar together
Add dry ingredients
Shape into rolls and refrigerate until firm enough to slice
Slice as thin or as thick as you desire
Prick with fork
Bake at 150 degrees C/300 degrees F until golden
Golden being a relative term. You can see from the picture that some of the pieces are a little brown around the edges. That's a personal thing - I like mine a little crispedy (thanks Lis for that wonderful word - I've been waiting for an opportunity to use it).