Christmas.

This Christmas, I felt I had everything I ever wanted. No kidding.

If there was a single word I had to chose as favorite, it would be the word 'together'. (nah, love is too cliche)

Okay, this post is actually to share my successful shortbread, after my failure last time.

I just didn't know what to say after the meaningful Christmas that wouldn't seem too shallow.

Put some sanding sugar into a piping bag and sprinkled the sugar into the crevices. Easy peasy!

"Christmas isn't Christmas till it happens in your heart"

Belated Merry Christmas!

Shortbread

A mash from Sue Lawrence's Book of Baking and The Best of Betterbaking.com by Marcy Goldman

225g slightly salted butter, softened

1/2 cup granulated sugar

2 scant cups AP flour

1 scant cup cornflour, farola or rice flour

Preheat oven to 180 degrees C. Lightly butter a baking sheet.

Beat butter and sugar together until pale; this would take at least 5 minutes.

Sift in the flours and process very briefly until the mixture is just brought together. Do not overprocess.

The dough might be flaky (mine was), so turn it out and knead briefly to bring it together.

Wrap in clingfilm and refrigerate for 15 minutes.

On a lightly floured surface, roll dough out to about 1/2 inch thick. With a 2-3 inch biscuit cutter, cut into rectangles/circles. Prick gently with a fork. (Or if you want to cut shapes, I think you need to watch the oven)

Arrange on baking sheet with some space between the shapes (mine didn't spread alot), place in the oven. Immediately lower heat to 160 degrees C and bake for 15 minutes or until lightly coloured at the edges.

Lower heat if cookies are browning too quickly.