Shortbread Recipe

 

Shortbread Recipe

Doing Christmas on a budget but don’t want to give away something junky that looks homemade? This week some of my readers have shared their favorite homemade gifts.

Today is from my friend Kathy and is a Shortbread Cookies Recipe.

Christmas for me has always included shortbread. My mom used to make what looked like mounds of it and would give it as gifts to neighbors, teachers, Sunday school teachers etc. It was a great way to say we appreciate all that you do, and very English too.

There are quite a few people I wanted to thank and send wishes to this year, but gift cards and gifts can add up. So I thought of carrying on the tradition. To name a few are the ladies who take care of my kids while I work out. They are truly great and have such fun with the kids, looking after them and caring for them. There are 7 of them so I am going to make some chocolate covered shortbread cookies in a little cookie tin, or cardboard box. The dollar store has TONS and a hand written note saying thank you for all you do. Also the lady at the laundry mat who is incredible. She goes out of her way to help me, so I want to thank her.

As for the kids teachers, I was thinking of adding something a little more to it, like a few bags of tea in a mug (all dollar store, or target dollar section) and a thoughtful note to top it off. The kids can be involved in cutting out shapes and dipping them into chocolate.

There are many ways one can wrap them and present them. Think about the person you are giving too, and make it personal.

The recipe is very easy. The most expensive ingredient will be butter, but look out for specials!

Shortbread Recipe Instructions.

Shortbread Recipe

Ingredients

  • 18oz of butter
  • 250ml powdered sugar
  • 4 X cup of flour
  • 65ml of cornflour
  • 1ml of salt

Instructions

  1. 1) Preheat oven to 275. Beat the butter and icing sugar together well.
  2. 2) Add the sifted dry ingredients and mix well
  3. 3) Knead dough very well until smooth, then press flat into an ungreased 9X13 pan. Prick the surface with a fork.
  4. 4) Place in preheated over for 30 min and reduce heat to 250 for another 1.5 - 2 hours
  5. 5) Cut into fingers while still warm. Leave for a few minutes to cool, then turn out onto a wire rack. Store in airtight container.
  6. 6) When cool, dip into chocolate and leave on wax paper to dry. Store in cool place in air tight container.
  7. Some people sprinkle with sugar before baking.
http://mummydeals.org/shortbreadrecipe/

Speak Your Mind

*