Every family has Christmas traditions...more specifically, recipes that have been handed down from Mom or Grandma. One of ours is shortbread. My grandmother was born in Scotland, so I'm guessing that this recipe was handed down from her mother. My mom made it every year at this time. I used to make it annually, too, but since I stopped eating wheat, I'm a little less inspired. However, here it is...back by popular demand, for you Chanj (middle son). This time in the shape of trees...
Nana's Shortbread
preheat oven to 275 degrees
Cream together until light and fluffy:
3 cubes of cold unsalted butter
1 cup sugar
Gradually mix in:
3/4 cup rice flour
3 1/2 cups pastry flour
1/2 tsp. salt
Roll out to 3/8" thickness. Cut into fingers, diamonds, trees or any shape you like. Place on parchment or silpat lined pan.
Bake at 275 degrees for 1 hour 30 minutes or until very lightly brown.
An afterthought for the trees...
dip the stems in melted chocolate (either white or dark) to make tree trunks...
maybe next year.
And because our Sunday (last) wouldn't be complete without a batch of Oliver biscuits, we made a few extra to give to a friend...
Herb Cheese Dog Biscuits
preheat oven to 350 degrees
mix in a bowl, either by hand or mixer:
3 cups oat flour
1/2 cup flaxseed meal
1 cup unsweetened applesauce
1 cup grated parmesan cheese
1/2 cup chopped parsley or 1/4 cup dried
1 tsp. each thyme and basil
5 Tbs. olive oil
Mix all together. If the mixture is too dry, add a little water. Roll out between two pieces of plastic wrap and cut into any shape you like. When I'm making these for home consumption, I cut them into squares. Bake for 40 minutes at 350 degrees.
It's a little too dark to see the cookie crumbs on his chest.
