To me, Christmas is shortbread and shortbread is Christmas.

It’s the only time I make it. Batch after batch is baked, packed in various ways and given as a tasty holiday treat. This gives me the opportunity to delve into my collection of vintage kitchenware and present it on quaint china plates or quirky glass bowls. (A great way of justifying my hoarding tendencies).

I never try new recipes for my Christmas giveaway. After years of perfecting this recipe, I would hate to disappoint the yearly recipients. I assure you it’s not due to laziness. Or is it?

In my extended family, we could start Shortbread Wars (like Star Wars but more delicious.) Our family is full of shortbread bakers. Nana Dorothy used to bake shortbread, my mum bakes it, as do two of my sisters. (The baby of the family has gone renegade and has so far resisted this hereditary primal urge..I give her another year…).

This shortbread is short (like myself), light, with a hint of crispness and not overly sweet. I have used the iconic Margaret Fulton’s recipe for the past few years and find that adding the 1/4 cup of rice flour adds that textural bite and lightness that makes me want to sing.

A piece of this shortbread with a cup of tea is ambrosia.

The smell makes little lads salivate and hang round the oven door.

In our house, its mandatory for Santa to be left a piece with the obligatory glass of milk.

This recipe is not gluten free which makes The Yak very sad. My mission (if I so choose to accept it) for the next few days, is to perfect a gluten free version. Fingers crossed.

Shortbread hints and tips: Knead the dough with a lightness of hand for about 3-5 minutes until its smooth and buttery. Do not attempt this on a very hot day unless you have airconditioning or you will end up with buttery mush! I use my trusty KitchenAid mixmaster but I have also used a handbeater. Or use your a wooden spoon and arm power if you feel like a workout!

YOU NEED
250g butter, unsalted
1/2 cup caster sugar
2 3/4 cup plain flour
1/4 cup rice flour

METHOD
Preheat oven to 180C.
Line 2 baking trays with baking paper and sift the flours into a bowl.
Cream the butter and add the sugar gradually, beating until the mixture is light and fluffy. (I used a mixer for this.)
Work in the flour gradually and with a light hand, knead to form a dough. (I do this in the bowl.)
Divide the dough in half, roll each half out to a 3-4 cm log. Wrap in clingwrap and refrigerate for half an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy, place 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 10-15 minutes until crisp and straw-coloured.
Makes about 20-25 pieces.
The Margaret Fulton Cookbook