Shortbread for Dummies
May 8th 2009 04:06
Our afternoon tea
If you think shortbread, think Scotland in mediaeval times as it seems that this is where this delightful piece of baking came from. According to englishteastore.com because butter was the main ingredient, the name derived from shortening, hence 'shortbread'.
Some interesting facts about shortbread also listed on the above website include:
* In Shetland a decorated shortbread was traditionally broken over a bride’s head before she entered her new home.
* Shortbread was classified as a bread by bakers to avoid paying the tax placed on biscuits.
* The Scottish custom of eating shortbread on New Year’s Eve derives from an ancient pagan ritual of eating Yule Cakes.
* January 6th of each year is National Shortbread Day.
Again, my son helped with this recipe which turned into a yummy treat for afternoon tea. Enjoy!
My son pricking the shortbread dough
Ingredients
250g butter
1/2 C castor sugar
2 1/4 C flour
1/4 C rice flour
1/2 level tspn baking powder
Method
1. Cream butter and sugar well, sift flours and baking powerd. Add gradually to creamed mixture. Mix thoroughly.
2. turn onto lightly floured surface, knead well.
3. Press into a 28cm x 18cm lamington tin. Prick with fork, sprinkle with crystal sugar
4. Bake in moderately slow oven 180C for 30 to 40 mins
5. Cut into fingerlengths, allow to cool before serving.
Makes 24 fingers.
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