I could tell you that this amazing and delicious shortbread recipe was handed down in my family for generations…but I would be lying. So, instead I will come clean and admit that the recipe is actually from the Toronto Star circa. 1986…but it was given to me by my mother. It is really scary that 1986 doesn’t seem like that long ago… (it’s actually only 27 years ago). I know…that means I am getting OLD! Speaking of getting old, I have had a few moments like that lately. The other day, I was working with a grade 7 class and somehow the topic of 9/11 came up. I asked the class how old they were when it happened, and where they were or what they remembered from that day…. it turns out that most of the class hadn’t even been born when it happened! Anyways, enough about me feeling old, let’s get back to the shortbread!
I have made this same recipe for several years now, and at this point, I don’t even read the recipe. You only really need only four ingredients (although I ran out of vanilla extract, which I would add if I had it)
You need: 1 cup rice flour, 3 1/2 cups flour, 1 pound of butter, and 1 1/4 cups of sugar.
Before you start, preheat the oven to 350 degrees.
Put in the oven for about 12 minutes, turn around so it evenly browns and bake for about another 10-15 minutes, maybe more depending upon your oven. You will know it’s done when it turns a golden brown colour, like this:
The trick is to cut them right when they come out of the oven. They are soft, and cut easily without crumbling. If you wait until they cool, they harden and it will be much more difficult to cut.
I start by slicing the pan into halves, then quarters…
This was my fourth batch this week. I gave it out as presents to the kids teachers, friends, and hostess gifts. I packaged them up in a little box with a couple jars of homemade jam. The kids had 14 teachers between them this this year, so I had quite a production line going on in the dining room this week.