Baking shortbread with my Nana is one of my fondest Christmas memories. She would often have the dough ready for my sister and me to cut and decorate with sprinkles.
We would always decorate the holly with green on one side and red on the other, while Angels were always multicolour. Her secret to the sweetest and softest shortbread was to prick each precious cookie with a fork before baking.
Now that I have her measuring cup and cookie cutters, baking my Nana’s shortbread with my boys is our new tradition keeping not only her delicious at our Christmas dinner, but preserving her memories and giving us a chance to think of her each and every holiday.
Ingredients:
1/2lb of butter
4oz fruit sugar
4oz rice flour
12oz all purpose flour
Cream butter and sugar.
Add in sifted flours.
Knead with hands
Roll out and cut with Christmas cookie cutters.
Prick each cookie with a fork a few times.
Get the kids involved in decorating the cookies with red and green sprinkles!
Cook at 325 for 17 minutes.
Enjoy!