So, a few days ago. this blog wandered into my mind and essentially how I've abandoned it in recent months (read: recent years). It's not that I meant to, it's just it fell to the wayside a bit. A lot of other things took priority over it, I still baked occasionally, but definitely not as much as I once did.
Being the person that I am who takes on too much to handle, workload, projects, commitments, etc, I decided to take on another project, or rather goal. That being to reboot my love of this blog/baking and do a 12 day cookie countdown to Christmas.
12 days.
12 cookies.
12 challenges.
Because at the end of it, that's why I started this blog and documenting my bakes, was to challenge myself and push myself a bit harder. So on a long weekend off from work, I got started with half of my bakes. It wasn't an easy feat, there were a couple of fails, a few changes but it feels possible. It's going to be a challenge, but one that I want to take on.
At this time I currently have about 5 different doughs chilling in the fridge, two bakes already made and only this one photographed. But, by Christmas Day, we will have 12 new cookie recipes up and finished, ready for you to also enjoy over the festive period.
Day 1 of this Cookie Countdown to Christmas is a classic shortbread recipe. It is a staple recipe, one that everyone should know and you may already know, but it's a versatile one too and so easily customisable. Once you have the basic recipe (i.e. this one) then you can make any changes and additions you would like. You can switch up the flavouring, add in peppermint, lemon, lavender, chocolate, or even use it as a base for a millionaires squares. The possibilities truly are endless and so easy to do too.
There is another variation of shortbread planned during these next 12 days, but that's only because, well.... you just eat a lot of shortbread at Christmas really, don't you? Or is that just me?
This shortbread recipe isn't you standard 3-2-1 ratio version, there is a new addition in here of cornflour, which I've always found makes for a crumblier (new word) and more melt in your mouth shortbread. If, of course, you're not as much of a fan of this texture, then swap for regular plain flour. But, give it a go first and see what you think of the finish.
What are you baking this Christmas?
Classic shortbread
- Preheat the oven to 180c/350f, and line a baking sheet with greaseproof paper.
- In a large bowl, combine the flour, cornflour and sugar together. Then rub through the butter into the mix.
- It will come together gradually, starting to resemble breadcrumbs and then will form a ball.
- On a floured surface, roll the shortbread mixture out to your desired thickness. These were rolled out to just under half an inch. You don't want the shortbread to be too thin s they will then become too crunchy and cook too quickly.
- Then cut out your shapes, place directly onto your baking sheet. Be sure to not place them too close together. Bake for 12-15 minutes, or until slightly turning golden. Leave to cool on the baking sheet, as they will be very fragile when out of the oven. Be careful when moving the cookies eventually.
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