Saturday, December 11, 2010

The Tenth Day of Christmas: Classic Shortbread

Classic Shortbread

This old English favourite has become an integral part of festive family gatherings. The test for a perfect shortbread is a delicate butter taste and an easy melting in the mouth effect. As with biscotti, shortbread can have seasonal ingredients added to it. Its variations grow if one uses cookie cutters to identify the choices offered. And don't forget the sprinkling of icing sugar, or decorating with white icing or dark chocolate to add extra interest! Pre-heat the oven to 300 degrees.

1 cup unsalted softened butter

1/2 cup fruit sugar

2 cups rice flour

1 tsp vanilla

pinch of salt

In a large bowl, beat butter, vanilla and sugar until well blended. Mix flour and salt and add slowly to wet mixture until cookie dough is well blended. Knead dough onto a cold floured surface and flatten the dough to a thickness of 3/4 inches. Select a cutter and cut to use all dough. Bake in the oven for 1 hour, let cool and remove from cookie sheet. Decorate using icing, coloured decorations, and liquid chocolate. Store in a sealed container for up to 2 weeks.

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