ShortbreadBy Mable Tan • Dec 17th, 2009 • Category: Baking Projects
I must have had shortbread before. But for the life of me, I can’t remember what it’s suppose to taste like. I had to ask G. and his sister B. if these shortbread tasted like… well, shortbread. It’s a little weird making something without an idea what it might taste like – but then I guess that’s what happens when you try something new.
I have been itching to make shortbread for some time now. Only because I get to play with cookies cutters! *Ooooh I wurve to pway with pwetty cookie cutters!* Sorry, ahem….
This Christmas, G. and dad has invited me to Adelaide and Perth for two weeks. We’re going to take a roadtrip from Melbourne to Adelaide and then fly to Perth for about a week while bumming on the beach (though I’m not so keen on experiencing the blistering Perth summer); then back to Adelaide again only to drive to Canberra to send Miss B. off to music camp (she’s a fantastic double bass player). Puff. puff. puff. It’s going to be one crazy whirlwind holiday. And yesh, I’m very excited!
Oh, oh, oh, can I also share some happy news with you?
G’s dad bought us (me) a Kitchen Aid! We’re (I’m) absolutely bowled over by his generosity. We’re (I’m) really, really grateful for this amazing tool. Since getting it last Saturday, I’ve so far made shortbread, pizza dough and coconut cakes. Christmas has definitely come early for us (me). *Glee! Whee! Tee Hee!*
This will be my last post for the year on Happee Monkee. Thank you for reading and sharing with me your thoughts and comments all these time. For those silent readers, thank you for coming back time after time and being so patient with me. I know I don’t blog frequent and I can’t promise that I will increase the number of posts but thank you anyway for being here.
Have a great Christmas and a very fantastic 2010! Let it be great for all of us!
Shortbread (makes approximately 50 Christmas trees)
(adapted from Donna Hay magazine)
- 250g cold butter, chopped
- 1 cup (160g) icing sugar, sifted
- 1 ½ (225g) cups plain flour, sifted
- ½ cup (100g) rice flour, sifted
- 1 tsp orange essence or vanilla essence
- Preheat oven to 180°C (355°F).
- Place butter, icing sugar, plain flour, rice flour and orange essence in mixer bowl. Beat until dough just comes together. (Note: The K-Aid has a special dough hook to knead pastry ingredients together, if you don’t have a dough hook, you can just use your hands to combine mixture until you achieve the right consistency).
- Refrigerate for 15 minutes or until firm.
- Roll the chilled dough out between two sheets of non-stick baking paper and use cookie cutters to make shortbread.
- Prick shortbread with fork and bake in oven for 35 – 40 minutes or until light golden.
- Remove from oven and allow to cool on a wire rack. Dust with extra icing sugar if you like.
This year I’m grateful for being able to…
- realize my childhood dream of going to the Ice Hotel, Sweden and Tsukiji Market in Japan.
- constantly meet amazing people like Asumi Kato and Shinobu Takagi, who never hesitate in showing me their culture, history and traditions.
- learn more about photography. I’m learning new styles + techniques every day.
- have a job even after being away for months at a time.
- have loving, caring, generous people that I’m proud to call my family.
- walk, eat, sleep, play, feel, think.
- laugh with The Girls. Thank you for being there for me whenever I need support and encouragement.
- lastly and most importantly, I am grateful to be engaged to the love of my life. Thank you Mr G. for my making dreams come true.
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