AVIES HOMEMADE CHRISTMAS

OLD GRANNY MUGWUMP'S MELTING SHORTBREAD

A Swiss roll sized tray of shortbread can be made in about an hour from start to finish,in an average sized oven four such trays can be made in the same amount of time. Traditionally eaten ate Christmas there is always a good deal if very indifferent tasting shortbread decked out in fancy packaging and at a pretty price.

One of the secrets of good shortbread is of course to use butter not margarine,but there is another less known and equally important trick to making the best shortbread. I personally guarantee that anyone who eats the shortbread made to this recipe that they have never tasted better.

One tray will give you sixteen good slices eight of these wrapped in greased proof paper topped with foil,then gift wrapped in Christmas paper make a welcome gift, you can of course put them in a box if you wish. Shortbread like this will keep fresh for several; weeks in an air tight tin so it can be made well in advance.

225g butter

100g icing sugar

225g plain flour

100g cornflour

pinch of salt

caster sugar for dusting

Cream the butter and sugar together until light and fluffy. Sift the cornflour,plain flour and salt into the bowl and mix with the creamy butter to make a smooth. Sprinkle with the caster sugar while still hot then cut in to fingers.

Add the grated rind of a fresh lemon to make Lemon short bread.

Add a teaspoon of ground ginger to make ginger short bread

Sift in a heaped tablespoon of cocoa powder with the flours to make chocolate shortbread.

Make lots but remember to keep some for yourself.