My mummas shortbread

Growing up in the 60’s and 70’s my mum was a busy career woman. She was a powerhouse executive secretary which meant she wasn’t home much. Meals were often of convenience. That was the era of the vertical grills, surprise peas and Deb potato.

What I did love was when my mum had time to really cook and Christmas was one of those times.

Shortbread was one of those classic Christmas traditions which I continue today. Of course the recipe was handed down from my mum’s mum.

For those of you who love buttery shortbread here is the recipe.

Note I have substituted plain flour for gluten free plain flour very successfully. I haven’t attempted a butter substitute but you could try.

Mummas shortbread

300g plain flour

60g rice flour

120g Caster sugar ( could do coconut sugar)

250g butter

Mix dry ingredients together in a bowl

Chop cold butter into small squares and with clean, cool hands rub butter through dry ingredients until the mixture resembles breadcrumbs.

Place in square lined cake pan and bake 150degrees for 45-60 minutes.

You want the colour to be very pale brown

Tip: cut into squares whilst hot. Allow to cool .

Enjoy the moments,

Kym 💚💗