These delicious shortbreads its a staple at our family Christmas table. Every year Jason's sister Tracy bakes them, and they are my favourites by far, so this time I have asked for the recipe, and I'm pretty sure you will find similar recipes online. I think I have managed to bake them as good enough as Tracy's or as close enough as hers.....
Yum yum!
Makes 20 to 22 Shortbreads
Ingredients:
225g/8oz/1 cup unsalted butter
150g/5oz/2 thirds cup caster (superfine) sugar
2 egg yolks
5ml/1 tsp. vanilla extract
2.5ml/½ tsp. bicarbonate of soda (baking soda)
45ml/3 tbsp. brandy or water
500g/1 quarter lb./5 cups plain (all-purpose) flour sifted with a pinch of salt
150g/5oz/1 quarter cups blanched almonds, toasted and coarsely chopped
350g/12oz/3 cups icing (confectioners') sugar
1 Cream the butter and beat in the caster sugar gradually, until light and fluffy. Beat in the egg yolks one at a time, then the vanilla.
2 Mix the soda with the brandy and stir into the mixture. Add the flour and salt and mix to a firm dough. Knead lightly, add the almonds and knead again.
3 Preheat the oven to 180 degrees C / 350 degrees F / Gas 4. Cover half the dough with clear film (plastic wrap) and set aside. Roll out the remaining dough until about 2.5cm/1inch thick. Press out star or half-moon shapes, using pastry cutters. Repeat with the remaining dough.
4 Place the shapes on the baking sheets and bake for 20 - 25 minutes, or until pale golden. Do not let them brown.
5 Meanwhile, sift a quarter of the icing sugar on to a platter. As soon as the shortbreads come out of the oven, dust them generously with icing sugar. Let them cool for a few minutes, then place them on the sugar-coated platter. Sift the remaining icing sugar over them, making them pure white.
You can freeze the dough for later baking, just take out of the freezer the night before and let defrost in the fridge.
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