December 22, 2013 by Joanne T Ferguson
I have been known on many occasions to have a chat with Julia, and Marco, Marco, Marco In My Kitchen !
What is it about me and repeating myself three times?
That food and linguistic explanation will have to wait for another day!
This Shortbread, Shortbread, Shortbread story starts out with me finding a unique Christmas shortbread mold at Homewares Direct ; one of my favorite local kitchen stores who conveniently ship throughout Australia!
For those who know me, know I do indeed S-Q-U-E-A-L in real life about all things food, but put me into a kitchen store or near ANYTHING Mickey Mouse and I swear I am possessed like a child of five!
That’s my story and I am sticking to it!
One one of my last visits to Homewares Direct, this Christmas shortbread mold “L-E-A-P-T and JUMPED” into my basket!
You SHOULD have seen it LEAP!!!
It was only when I got home with my new Christmas Shortbread Mold that I realized I had never made shortbread before; no clue; zippo idea, ninguno (Spanish for none), nessuno (Italian for none), zero, zilch; I think you get the picture and perhaps you did not know I “dabble” in other languages other than my native English!
Let’s just say my first experience was a Shortbread, Shortbread, Shortbead baking lesson of what NOT to do as confessed in Christmas is About Enjoying Food Fun with Friends.
Today was THE day!
I had Herbie’s Spice of the Month (#HerbiesSOTM) Mixed Spice on hand from my recent Steamed Pudding and Custard and some Cinnamon Quillings from Herbie’s Curry Essentials Gift Box which previously created Gobi Jalfrezi and Chicken Dhansak.
But first, my original Joanna’s Lavender and Orange Shortbread recipe!
- 150 grams butter, room temperature
- 100 grams caster sugar
- 275 grams plain flour, sifted
- 1 teaspoon Lavender Flowers, dried
- zest of one orange
- Cut butter into cubes.
- In a stand up mixer bowl, cream together butter and sugar.
- In a bowl, combine lavender flowers and orange zest to flour.
- Add flour mixture to butter and sugar mixture; combine.
- Preheat oven to 180C.
- Press mixture into shortbread mold.
- Bake for 30 minutes or until the shortbread is golden in color.
- Remove from oven and allow shortbread to cool completely.
Mixture will appear crumbly.
Make sure shortbread mold is completely cool before turning over to remove.
With a little help from my friends and some “magical macadamia” snow did
Onto my “slightly” adapted Herbie’s Easy Spiced Shortbread recipe!
Per Herbie’s description of his Easy Spiced Shortbread recipe, “The shortbread is very more-ish, so be careful!”
I totally agree!
Herbie’s further says, “This is an easy recipe for children and beginners.”
I S-Q-U-E-A-L like a child of five and I am a shortbread newbie! (Australian lingo for beginner)
200 grams butter or margarine
1 cup xylitol (noting original recipe calls for sugar)
3 cups self-raising flour
1 teaspoon Herbie’s Spices Cinnamon Quills Ground
3 teaspoons Herbie’s Spices Mixed Spice
1. Melt butter in a saucepan or in the microwave.
2. Add xylitol, stir well, and mix in the flour and spices.
3. Press onto a well-greased shallow baking tray and bake in a 180C (350F) oven for about 30 minutes.
4. Cut shortbread into squares and cool in a tin.
5. Store in airtight container with a vanilla bean.
I used a stand up mixer to combine ingredients.
I used oil spray to grease my baking tray.
Hint and Tip
Shortbread needs to be completely cool before attempting to cut.
Seeing it is the Christmas season, I thought I would be “a tad” jolly today and express my mickeydownunder food personality!
To add a bit of Christmas cheer, I combined equal amounts of glace cherries and glace ginger.
Lastly, I think any shape for a Shortbread, Shortbread, Shortbread is very
What a learned from making Shortbread, Shortbread, Shortbread:
1) Live and learn from every food and baking experience.
2) Not every recipe is always going to work first time round but not every recipe will NOT work the first time!
3) Making shortbreads really is fun; can be creative as can be!
4) Think more shortbread making in the future is “on the cards” (likely to happen), but think I need to have some help in shortbread cookie cutter etiquette!
Chef Georgio gave both recipes two thumbs up as he continued snacking on these shortbreads today!
I also learned in the process that making Shortbread, Shortbread, Shortbread is about remembering BEING that child of five AND child’s play!
I wonder what Julia or Marco, Marco, Marco would say about my shortbread today?
I tried my best!
I have now successfully made shortbread for the first time, and my initial “less than TA-DA” moment did not deter me in ANY way!
Have your made shortbread before?
Do you like the combination of lavender flowers and orange?
If you could create a flavor combination with shortbread, what would it be?
All comments make my day!
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I hope I have inspired someone worldwide to try and make Shortbread, Shortbread, Shortbread in their own unique way and/or for the first time too!