The Most Awesome Shortbread Recipe Ever!!!!
Yesterday I mentioned I made shortbread for our children’s teachers as end of year/Christmas gifts. It’s a bit of a tradition in this household that each year I make a large batch of shortbread to use for gifts and also as part of our Christmas yummies for ourselves (and whoever we’re sharing Christmas with).
It can actually be a bit of a trial some years finding a day that’s not too hot (we’re in summer here in Australia) in order to crank the oven up. But it’s worth it. What surprised me when I first started making these was how cheap they work out to make in comparison to how expensive shortbread is to buy.
So, if you’re looking for a frugal gift for someone that’s sure to “wow”, considering making something like this.
LIGHTENING’S SHORTBREAD
250g butter (real butter not margarine)
125g castor sugar
300g plain flour
175g arrowroot
pinch salt
Allow butter to soften to room temperature. Cream butter and sugar together (try not to eat too much of the yummy sweet buttery mixture). Sift in arrowroot. Add salt. Slowly mix together and add enough plain flour for the mixture to form a firmish dough. You may not need ALL of the flour and in some instances you may need a little more. Flour can vary in how dry it is - older flours need more moisture. Form into a ball and place in a covered bowl in the fridge (or wrap in plastic wrap). Make sure you disguise your dough or your husband will keep pilfering bits of it until there is none left to cook!!!!
When mixture has become firm, roll out and cut into desired shapes with a cookie cutter. I have a small star cookie cutter which is just perfect for these (I find a small cookie gives them a more decadent look). The easiest way I find to roll out the dough is using a sheet of baking paper on top of the dough which prevents the roller from sticking to the dough (saves you having to shake flour all over the roller every 5 seconds too).
Bake slowly in a moderately slow oven (around 160C) for around 20 minutes or until the shortbread turns a pale golden colour. While still warm, drop shapes into a bowl of castor sugar, turning so that they coat on all sides. Cool on a rack.
Some more notes:
* arrowroot is a fine flour. If you can’t get hold of this you could try substituting with an alternative fine flour. I used half arrowroot and half cornflour yesterday (wanted a double batch and couldn’t find the rest of my arrowroot) and they taste no different to me.
* I usually make a double mix and use a single 500g packet of butter (that would be equivalent to a pound for those of you overseas).
* salt is the magic ingredient so DON’T leave it out. 
* if you don’t have time for all the rolling, cutting and dipping in castor sugar, you can make this mix up in one or two circle dishes, bake and then cut into wedges while still warm.
Conversions and explanations for those not in Australia:
* plain flour is simply flour with no raising agents in it (we have plain flour and self raising flour as our most common baking flours here)
* castor sugar is more finely ground than regular sugar (still granular - not a powder - but the granules are much smaller)
* 175g is approximately 6.2 ounces or 0.38 pounds
* 300g is approximately 10.5 ounces or 0.66 pounds
* 250g is 0.5 pounds (therefore doubling to use 500g is approximately 1 pound)
* 160C is 320F
Conversions were made using online conversion.
ENJOY!
(I need a smiley with a little santa hat on!)
Acknowledgement: This recipe was originally a Tonia Todman recipe that I’ve tweeked to make it how I like it. I *think* I’ve made enough changes to the original that I can now claim it as my own. Feel free to pass it around….. recipes are made for sharing!
Of course, a link back here is always appreciated. 

