Shortbread

I can't remember where I read how to make shortbread the way I do. I'm sure it said it was how they made it in Scotland, but this may not be right... Anyway, it works for me and makes a lovely 'short' shortbread that crumbles as you bite into it. A word of warning though - do not dunk it! You will end up losing the gorgeous buttery biscuit to the depths of your cup - what a waste!

Shortbread Christmas Tree (or Star Tower for others times of the year!)

I use the 2,4,6 method for my shortbread, so:

2 oz caster sugar (I keep vanilla pods in mine for a hint of taste, but you could add a couple of drops of vanilla essence instead if you like)
4 oz butter, softened to room temperature
6 oz plain flour

Mix the flour and sugar in a deep bowl.
Add the block of butter (don't cube it!)
Using your hands, begin to squelch the flour mix into the butter - great for your arms!
It will take a while, but persevere, the ball of dough will soon appear!
If you have lots of crumbs that resist the urge to join the rest, tip them out and continue to knead the ball until it becomes pliable.
At this point, begin to roll out to about 1 cm thickness. The biscuits will rise very little, so make them nice and chunky.
Use a star shaped stack of cutters if you are building the tower and cut a variety of sizes.
Place on baking paper on a baking tray, and bake at 180 C for 15-20 mins, or until becoming golden on the edges.
I always question whether the biscuits are baked when I first look at them, but having left them too long before, I'm always a little more careful and I take them out as soon as I see a slightly golden edge.
As the biscuits cool they will harden.
Once cool, use icing sugar mixed with a drop of water, to make a paste to stick the stars together, and then drizzle the 'snow' over the tree.
Add edible glitter for a twinkly effect, perfect for Christmas or any other excuse!

Now where is that stack of heart cutters? It's Valentine's soon, isn't it? ;-)