Every Christmas, and on many other occasions, my Nana used to make the most delicious shortbread.
Alas, in a house that is dairy free, wheat free and sugar free this treat doesn't get a look-in these days. But when a very stylish friend of mine presented me with this divine cookie stamp, I just had to dust off my Nana's recipe.
I don't even have basic wheat flour in our house anymore, so this batch was made with spelt flour. It gave them a coarser texture but they still held together well.
They were sort of a wholemeal version.
This recipe was given to me in imperial measurements, so the conversion to metric is a little specific.
10 oz (284 g) plain flour
3 oz (85 g) rice flour
3 oz caster sugar, or 4 to taste (85 - 113 g)
8 oz (227 g) butter
dash vanilla essence
Cream the butter and sugar. Add the vanilla essence. Sift in the plain flour and rie flour. Knead into a ball. Roll out and cut into shapes. Place onto a greased baking tray and bake in the centre of the oven at 180C for 10 - 12 minutes.
This batch ended up being packaged for the school cake stall.
Now what are my chances of finding a gluten and dairy free cookie recipe so I can use this lovely stamp again? Any recipe recommendations gratefully received.