Shortbread for Christmas

Shortbread

130g/4½oz butter, softened
60g/2½oz caster sugar, plus extra for sprinkling
130g/4½oz plain flour
60g/2½oz rice flour
pinch salt

Preparation method

1. Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.)
2. Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up.
3. Preheat the oven to 170C/325F/Gas 3.
4. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown.
5. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack.

Oatmeal Shortbread for Christmas

Ingredients

1 cup (8 oz) butter
3/4 C brown sugar
2 t (teaspoons) vanilla
2 cups all-purpose flour (plain flour)
1 cup rolled oats

1. Cream together butter and sugar; blend in vanilla.  Gradually work in flour and oats, using spoon or fingers.  Chill for about 20 minutes or until firm enough to roll.

2. Roll out on lightly floured surface, to about 1/4 inch thickness.  Cut into 2-inch rounds.  Place on ungreased baking sheets; prick with fork.

3. Bake in 325 F (160C) oven for 20 minutes or until lightly browned.  Makes about 48 cookies.