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October 2013

September 2013

Nana's shortbread

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.

Shortbread stamp

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.

Shortbread rolled

They were sort of a wholemeal version.

Shortbread cut

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.

Shortbread baked

This batch ended up being packaged for the school cake stall.

Shortbread packaged

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.