What’s Christmas without shortbread eh?
Tonight, I’m off to Smashing Sarah’s annual Christmas Jumper party. The Geek, Rufus and I will be wearing our Christmas jumpers and probably getting crazy drunk with family and friends. I’m kind of excited. I’ve never attended one of her Christmas jumper parties before and as we’re spending Christmas with my family this year, it’ll be a great way to get festive and celebrate together!
I didn’t want to turn up empty handed and a few months ago, I bought this little cutie of a cookie cutter from Cake Craft Shop for £3.50. I did spend a small fortune on this website on Christmas cookie cutters as I think shortbread is a cheap stocking filler. Christmas is one of those holidays where you can make it as expensive or as cheap as you want it, and making homemade biscuits is one way of doing it!
I did a test run for my shortbread on Wednesday and safe to say, it went to pot. I put far too much butter in it and it basically looked like fried eggs or something. It was pretty rank. So, I did an emergency blog post ‘Oh my god I need to leave in 3 hours’ shortbread bake yesterday morning. And here were the finished results..
Ingredients (Makes 15)
175g of self raising flour
55g of butter
15g of caster sugar
A dash of vanilla flavouring
Firstly, I mix the butter and sugar together until smooth. I don’t have a fancy electric whisk so it was all done by hand. One smooth, I gradually add the flour in which slowly brings it into a pastry/dough. It takes a while working it through by hand.
Once I have my dough, I wrap it in cling film and I pop it in the fridge for 30 minutes to let it chill. I found from my last attempt that if the dough is chilled, they maintain their shape better when they are in the oven.
Once 30 minutes have passed, I roll out the dough. I found using the clingfilm as some make shift chopping board is so much easier to clean. So, flour up your rolling pin and chopping board and roll it out and get cutting!
Pop your shapes on the baking tray with some barking paper and pop them in the oven for 15 minutes on gas mark 2. The shortbread will keep its shape and taste amazing.
For the decorations, I use Renshaws Ready to Roll icing. I picked up some white and black and added food colouring to get my desired colours. I generally stuck with red, green and white and some silver balls due to time constraints but you can go crazy!
I’m hoping they go down a storm on Saturday night and everyone really enjoys them!