Christmas baking

Sewing, what sewing?

The Christmas party / group get togethers have started and so has the Christmas baking. We've been really lucky as it's not to hot to have the oven on yet, in fact it's raining - for which my garden is super grateful!

I feel very strongly about not commercialising Christmas as much as is possible - baking, gratitude and family time are the focus. The supermarket is avoided at all costs! (unbelievably the queues are already insane).


It's still to early for the really special baking that I like to do from the 20th onwards (and that's usually weather dependant over here) but the biscuits have started rolling out. Luckily my DD's enjoy making them so I get to 'supervise' without getting flour all over me. What can be easier than Classic Shortbread? So easy to make, bake beautifully - the perfect Christmas baking warm up.

Here's the recipe my DD's are using, they make a double batch of the Classic Shortbread , separate it into batches and then make each batch different with added extracts, nuts, zest, etc


Classic Shortbread
2 cups plain flour
1/4 teaspoon salt
1 cup butter (225 grams)
1/2 cup caster sugar
1 teaspoon true vanilla extract


Cream butter with sugar until smooth, add vanilla and mix well.
Stir in flour and salt.
(for batches, break up mixture now and add extracts, nuts, etc)
Wrap each batch in cling wrap. Chill for 45 minutes.
Ensure work surface and rolling pin is well dusted with flour.
Roll out dough to 1cm thickness
& bake at 180c for 10-15 minutes or until lightly crisp and golden.