Shortbread!

Mammy's little baby loves shortbread, shortbread....and this baby (i.e. Me) luuuurrrrrrves shortbread! Those who follow this blog know that I've experimented with making different types of shortbread (see here and here) but really, nothing beats normal buttery shortbread. And shortbread really needs to be buttery - nothing beats that melt in your mouth buttery...ness.

This recipe comes from a cookbook aptly titled *Comfort Food* by Maxine Clark. Usually when I get a recipe out of a book, I make the thing, hand it out to people, get their opinion and modify it accordingly. When I made this one, however, Smee declared it the best shortbread he'd ever had and father of my male handbag of the time ate the entire box I gave to the handbag as a present. I took that to mean they thought it was pretty good. In addition, it's pretty easy to make except for the elbow grease needed for the creaming.

INGREDIENTS - Use all ingredients at room temp
225g butter
1/2 cup caster sugar
2 cups plain flour
3/4 cup rice flour
1/2 tsp salt
1 tsp vanilla essence - *optional* not included in the original recipe, I put it in once as an accident and it still tasted OK.

Preheat the oven to 190 degrees Celsius
Cream the butter and sugar together until pale and fluffy. Add the vanilla if you use it.
Sift the two flours and salt into the butter mixture and combine into mixture resembles breadcrumbs.
Using your hands, gather the dough together and on a clean surface, knead together into a ball. (Be careful not to have too much fun kneading or it goes greasy)
Wrap the dough in plastic and refrigerate for about 20 mins.
When firm, divide into three balls and roll between two sheets of baking paper until 1cm thick.
Cut into happy cookie shapes and bake for 20-25 mins until golden coloured.
Allow to cool on baking sheet before transferring to wire rack.

Happy variations!
Lemon and Poppy Seed: Add the finely grated zest of 2 lemons to the butter and sugar when creaming and add 2 heaped tablespoons of poppy seeds with the flours.

Macadamia and Ginger : Add 2 teaspoons ground ginger to the flours when sifting and 2/3 cup chopped macadamias.