Shortbread BiscuitsThis shortbread biscuits recipe is a favourite of my friend Kathy. She bakes them for all sorts of occasions, but particularly loves baking them at Christmas. They look lovely as a gift, maybe placed on a lovely small plate and tied up with pretty wrapping paper or even in a pretty container. Ingredients 1 1/2 cups plain flour Method Sift the dry ingredients together into a bowl, rub the butter in with fingers. Add the vanilla and shape the mixture into a ball. With the heel of one hand press mixture lightly against floured board until the mixture is approximately 20cms in width. At this stage you can either use one of the many biscuit / cookie cutters now available, which imprints a pattern on the shortbread, or just take a small portion, roll it in your hands and flatten lightly. You can also mark the top with a wooden shortbread stamp (often found in Kitchen Ware shops), or even a spoon handle or fork will do. These biscuits look much nicer with a design, so it is well worth the time. Place on a lightly greased baking tray and bake in a preheated 160 degree oven for 15 to 20 minutes until golden brown. HINT: For an extra treat you can melt some chocolate (light or dark, although I prefer dark chocolate) and drizzle over the biscuits. You could also completely coat the finished biscuits with the melted chocolate. These biscuits are a really yummy biscuit just as is, but the chocolate gives them a very decadent taste.
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