Christmas Shortbread Revisited

I thought it was timely to re-share my shortbread recipe – only slightly readjusted over the years.
This stuff is good and makes a thoughtful Chrissy gift to those who made it on to your ‘nice list’.
Here’s a few wee baking tips.
  1.  When making gluten free shortbread the flour blend does matter. Choose one with more ‘body and substance’. (I love Bobs One-to-One when I can find it.)
  2. I use unsalted butter but I do add a big pinch of salt. (ie almost 1/4 tsp.)
  3. Be generous with vanilla bean.
  4. Rest assured that if you are baking in the southern hemisphere it will be an extremely humid day. Murphy’s Law.
  5. As much as you may come up with fancy permutations of said shortbread, the people just want the plain vanilla.
  6. You can double this recipe.
  7. Shortbread stamps, embossed rolling pins and moulds are super fun.
  8. Homemade is best when it comes to shortbread.
Merry Christmas and peace out.

SHORTBREAD
What you need
250g unsalted butter room temperature
1/2 tsp vanilla bean paste
1/2 cup caster sugar
2 3/4 cups of gluten free plain flour or regular plain flour
1/4 cup rice flour
Big pinch of salt (or two)
How you do it
Preheat oven to 180C.
Line 2 baking trays with baking paper.
Cream the butter.  Add the sugar gradually (I use a stand mixer), beating until the mixture is light and fluffy.
Sift the flour, rice flour and salt together.
Work in the flour to the butter mixture gradually until the mixture is just combined.
Knead the mixture to bring together to a dough, with a very light hand. (I do this in the bowl.)
Divide the dough in half and roll each half out to a 3-4 cm log.
Wrap in clingwrap and refrigerate for half an hour to an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy.
Place then 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured. (Non-gluten free shortbreads will be quicker to bake, probably only 15-20 minutes.)
Please Note: If using individual shortbread moulds, roll the dough out and cut to fit the shape before imprinting the shortbread dough. Then place then gently on the lined tray.
Cool down on wire racks.
Makes about 20-25 pieces.
The shortbread is adapted from a Margaret Fulton recipe.

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