'Lets make Christmas'!
250g unsalted butter
180g caster sugar (plus more for rolling the shortbread in)
4 free range eggs beaten
500g plain flour (plus more for dusting)
pinch sea salt
A vanilla pod
8 drops Rose Essence
1. Pre-heat the oven to 160C fan. Line some baking sheets, get three cutters ready.
2. With a food mixer, cream the soft butter and caster sugar together until fluffy, add the 4 beaten free range eggs one at a time. Add the flour and the salt, as soon as the mixture holds together stop mixing.
3. Divide the mix into 3.
Into mix one add the seeds from the inside of a vanilla pod and knead slightly to incorporate, do not overwork.
Into mix two add a teaspoon of lavender and knead slightly, do not overwork.
Into mix three add about 8 drops of rose essence and knead slightly to mix, do not overwork.
4. Dust a board or worktop with flour and take each mix of dough, roll out to a decent thickness and cut the dough into shapes. (I used a different cutter for each flavour to help distinguish the three)
5. Place the shapes apart on a baking tray and bake for 15-17 minutes. When the shortbread is cooked place in a bowl of caster sugar and coat all over with the sugar.
This post is a contribution towards Vanessa Kimbell's 'Lets Make Christmas', check out her blog for lots of other homemade Christmas food ideas and inspiration from other food bloggers.
Check out the book 'Prepped' for Vanessa's own Lavender Shortbread recipe and to see how she makes Lavender sugar.
This shortbread recipe was easy to follow, and all the
recipes in this book are no more than a page long. The photography is quite good and all recipes are depicted, a bonus if you
prefer the visual to guide you. Gordon's book also covers a variety of Christmas lunch menus centred around the main dish, turkey, beef, fish etc. are all covered complete with starters, side dishes and desserts all the planning is done for you, just follow the recipes.
This book is published by Quadrille Publishing.