It's beginning to smell a lot like Christmas!

I've been baking.

Here is my shortbread recipe for those willing to try it. I have a fondness for rice flour in shortbread and think it adds that special something!

Kristie's Festivus Shortbread.

1 part castor sugar
1 part rice flour
1 and a bit parts butter
2 parts plain flour

Chop room temp butter into cubes and add castor sugar. Beat until creamed well. Really well. It needs to be "white"
Add the rice flour and continue the creaming procedure.
Add the plain flour in two parts, beating really really well in between.
Press into a baking tray either greased or lined with baking paper.
Use your fork and some castor sugar to decorate
Cook very very slowly (150c for 45-60 min) until slightly golden (if it is turning brown it is too high or cooked too long).

Remove from oven and place on cooling rack.

Resist the urge to eat immediately.


Kristie's Brandy Butter.

Cream equal parts of butter (pref unsalted but does not matter TOO much) and Pure Icing Sugar (MUST be Pure!). Sifting the icing is VERY important.
Cream it until it is white and fluffy.
Add in Brandy to taste - slowly - checking at each extra added amount. I add LOTS. For 300gms of butter I add about 50 - 150 mls of Brandy).

Put into decorative cups. Wrap with Cellophane and put into the freezer. Great as gifts.


If only I had time to do my gingerbread house this year!