Shortbread for Not so Short

My son has taken to calling me shorty.  Sigh, problem is that he isn’t wrong.  But he thinks it is hilarious that he keeps growing like a weed and he is pretty much out pacing me in any high heels I may have.  This ship has sailed.

Even though we are in the throes of a hot summer I wanted to bake for the kids so they’d have a treat after they came back from camp.  In keeping with the shorty theme and trying not to overheat the kitchen I decided to make shortbread.  I had made this before but my camera setup wasn’t working, turns out I needed to change the batteries on the remote.  That was easy to fix but I may be facing bigger issues with the camera.  Fingers crossed I’m not but it’s been acting very strange.  I love the camera so I want it to behave!

Years ago my parents gave me a cookery book called “Cape Breton Pictorial Cookbook” and it was edited by Yvonne LeVert.  It is a collection of recipes from the area and the influences from immigrants.

I used my hand mixer for this to cream the butter and sugarShortbread 1 2016

In a medium mixing bowl cream together a cup of softened butter and a 1/2 cup of brown sugar.

Shortbread 2 2016

This will take a few minutes.  Add a teaspoon of vanilla and gradually add two cups of flour, mixing a bit in at a time.  Tip out onto a floured surface.

Shortbread 3 2016

Knead to form a ball.  Now the recipe said to roll out.  Which seemed weird but hey I tried it.  Wrong!  You definitely need to chill for at least a half an hour.

Shortbread 4 2016

Preheat the oven to 300F/150C.  On a well floured surface roll out the dough with a well floured rolling pin.  Roll it out to about an 1/8″ of an inch.  Use cookie cutters to cut out shapes you want and prick the tops with a fork.  Bake 15-20 minutes until they are golden brown.

Shortbread 5 2016

Let cool and enjoy.  We’ve been enjoying it with the rhubarb ginger jam I made recently.  The tart and sweet go really well together.

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16 thoughts on “Shortbread for Not so Short

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