Guys, Christmas is only two weeks away – what are you doing here sitting around, not buying your presents, or organising your parties, or ensuring the Christmas turkey can fit in your oven?
Reading my post? Ain’t that sweet, gnawww you guys! Ok fine, but after this you simply must get back to your baking, your making, your gift-wrapping
Where am I (or will I be at this moment, considering I wrote this post a while ago)? Well, I am gambling, drinking and accidentally getting married by an Elvis Impersonator.
I am not 21 yet, so according to US legal stuff, I can’t. ;)
But yes, I am in Las Vegas, seeing the night life, living the dream and not sleeping – I am pretty darn sure I am not sleeping right now
But besides all that, I am still pretty gosh darn (how mild!) excited hat Christmas is coming up!!!
And with Christmas, comes Santa’s favourite cookies… which seem to disappear before Christmas Eve at my place but maybe Santa likes giving me presents early?
Now, I don’t know why there is a little bit of country-ism going on here, especially around such a festive season, but apparently, these shortbread are Scottish.
Nope, no, if you have used rice flour in your shortbread recipe, and you were in Australia, India, PSSSHT! You copied the Scottish.
Because when shortbread is apparently, made with rice flour, it. is Scottish. Why d’ya question it laddie?
I had personally always used only plain flour in my shortbread, or SRF (self raising) on the rare occasion, and it was delicious. Always. But the rice flour (I think) has that extra kick of crunch on the outside, and softness on the inside, despite dunking it into tea or hot chocolate.
Now, I have come to quite a logical conclusion about these cookies, and the Festive season surrounding them. There is a flurry, at least in Australia, of Scottish Shortbread, be they Walkers brand, or any other.
In every type of hamper, you will find them. Thus my conclusion:
Santa is Scottish.
And he wants these cookies waiting for him when he visits. So he subtly markets them – after all, he holds a lot of influence over that industry
But now I must run. I have found out the secret. And Santa is slightly mad, shaking his kilt and growing red in the face, his beard shaking with fury. Oh dear.
Best be off to hide behind the pokies ay?
Adapted from: Mastering the Art of Baking - Bold = my changes
- 250g butter, softened
110130g caster sugar
- 335g plain flour, sifted
- 45g rice flour, sifted
- 1 tsp vanilla essence
- Cachus balls, to decorate
- Preheat oven to 160 degrees C and line a baking tray with baking paper
- Use an electric mixed and beat the butter and sugar together until pale and creamy
- Add in the vanilla and beat till combined
- Sift in the flours, and use a flat-bladed knife (if you are a finicky one) to roll the mixture into a soft dough
- Divide into 2 equal portions and shape each into a ball
- Cover with glad wrap and refrigerate for 20 -30 minutes
- Using a lightly floured rolling pin (I kept redusting mine because it was hot) and roll out one portion of dough at a time (while working with one, keep the other one refrigerated)
- Using floured cookie cutters, cut out different shapes from the dough and lay them on the baking trays lined with baking paper
- Repeat till all the dough is used then do with the other ball of dough
- Prick with a fork and decorate with cachus balls if desired
- Bake for 30-35 minutes, or until golden
- Serve – quickly, they are crumby and warm and delectable!
- I made mine as shapes – you could also bake it in a 20cm cake tin as in my book, and cut it into wedges (flute its sides before baking)
GO SCOTLAND! And OMG CHRISTMAS IS ACTUALLY ON ITS WAY