The holiday season is the perfect time for making your favourite home made goodies. I’ve been having fun assembling gift boxes filled with Rocky Road and Shortbread for friends and family with a sweet tooth.
This shortbread recipe was given to me over 30 years ago by my dear friend Mishelle and I’ve always referred to it as, The Friendship Shortbread. You can find my Rocky Road recipe by clicking HERE. If you’re in the mood for some festive cooking, you won’t find two easier things to make.
The Friendship Shortbread
250g softened butter
250g plain flour
125g cornflour
125g icing sugar
Sift the flour, cornflour and icing sugar together (at least 4 times) then gradually add the dry ingredients to the soft butter. Mix well until the mixture forms a soft dough. (No food processor needed. I just use a mixing bowl and a wooden spoon). Press the shortbread dough into a 20cm round tin and prick all over with a fork. Alternatively, roll out the dough on some baking paper and cut out shapes using cookies cutters.
Bake at 150 degrees celsius for 1 hour. Individually cut shapes take about 30 minutes. Cut the tin of shortbread into triangles while still hot and dust with caster sugar. Leave in the tin or on the tray to cool.
Dip the cutter into some plain flour to avoid the dough sticking.
Who doesn’t love a piece of heart shaped shortbread?
Simply lift the baking paper and shortbread out of the tin when cold and wrap in cellophane and tie up with ribbon - an instant gift from your kitchen.
Boxed, wrapped and ready for giving!
Enjoy your creative life, Jules