Monday, April 26, 2010


Sunday baking seems to have become a habit for me again recently.  Today's venture was shortbread.  I've never been a big fan of shortbread, but for some reason it felt like a good idea.  And it was.  The shortbread I made is thin and delicious.  I am a tea addict and shortbread is the perfect accompaniment to a hot cup of freshly brewed tea.

Shortbread (adapted from this recipe)

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' (icing) sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 tablespoons white sugar
  • 2 tablespoons milk
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, beat together the flour, baking powder, salt and confectioners' sugar. Stir in the butter, milk, and vanilla, and mix until a dough forms. 
  3. Form dough into a log and roll in plastic wrap.  Chill until firm. 
  4. Cut dough log into slices 1/4" (just over 0.5cm).  Place on a baking sheet at least 0.5" (1.25cm) apart.
  5. Bake for 12-15mins minutes in the preheated oven, or until bottoms are golden brown. Cool partially while on the baking sheet, then transfer to a wire rack. 
I iced mine with the lemon icing I usually put on lemon melt-away tea cookies.  Frickin' fabulous:

Lemon Frosting::


  • 1/4 cup butter, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon freshly-squeezed lemon juice
  • 3/4 cup powdered (confectioner's) sugar 
  •  In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. 

Mmmmmmmmmmm.... enjoy!

1 comment:

  1. Those look delicious! I could use a cup of tea with some shortbread right now...Thanks for the post! =)