Christmas is almost here! Shortbread episode 3.10

The days are getting longer and warmer. The fruit trees are in full flower, my tomato plants are in! That all means one thing, Christmas is around the corner!

Christmas is traditionally a time to catch up with friends and relatives, and to celebrate the year that was. For me, not only do I have the usual social gatherings, I also do lots of cooking for the Country Women's Association of Victoria's Christmas Fare, which will be held on the first Saturday in December every year. One of the fastest sellers is shortbread.

Shortbread can be enjoyed all year round, but somehow it has become synonymous with Christmas celebrations. The red Scottish-themed tins full of shortbread are already in stores. But nothing beats home made!

I have been making shortbread for the family, and as gifts since I was in primary school. It is an easy recipe to master, and simple techniques so that the kids can help out.

I remember vividly the day that I learned this recipe. Mum and I went into town (Melbourne) for the day. This was a rare special treat, as Mum had taken the day off work. It was most likely school holidays, as workplaces weren't particularly 'family friendly' then. On this trip we ventured into the Gas and Fuel buildings on Flinders Street. In the 'cooking appliance showroom' we watched cooking demonstrations. I was very excited to be presented with my own copy of "Easy Entertaining with High Speed Gas." This well-loved, butter-spattered book still gets pulled out each year to prepare this perennial family Christmas favourite recipe. It works especially well gluten free. If you want to see the special tricks in making Christmas Shortbread, check out my You Tube video below.

There are endless variations that you can experiment with. I love to add 1½ tsp of ground lemon myrtle with the flour to add a very Australian flavour. Ground cardamon, lemon or orange zest are also great variations.

You can also use stamps, like these pictured, to add patterns to your shortbread. To get the best out of your stamps, roll a walnut sized piece of dough into a ball. Dip the stamp in castor sugar and gently press down. Place the tray of stamped shortbread into the fridge for 10 minutes before baking to help maintain the pattern on the biscuits.

Recipe
Makes 24

• 250 g butter softened

• 1/2 cup castor sugar

• 2 2/3 cups plain flour

Preheat oven to 150°C fan/160°C.

Cream butter and sugar until light and fluffy.

Gradually work in flour then knead until smooth.

Divide in half.

Press half of the dough into rounds of 20 cm diameter onto baking trays. With the heel of your hand, spread the dough out until smooth. Level the surface with a spatula. Crimp the edges. Prick the surface with a fork. gently score, halfway through the thickness of the dough, to divide the circle into segments. These are often called petticoats. 

Alternatively, roll the dough to about 3cm thick. The dough can then be cut using Christmas biscuit cutters such as stars, bells etc. I avoid cutters with fine points such as Christmas trees and the dough tends to stick.

Bake in the lower half of the oven for 35-45 minutes.

Keep in an airtight container.

NB - If using gluten free flour, as always, cool on trays until firm before putting on wire rack. Otherwise you will come back to a bench full of crumbs and no biscuits:(

Updated April 2023