We baked shortbread, chatted about Scotland, and spent some time with Elizabeth, one of The Women of Christmas. And my daughter dropped by to pull our shortbread out of the oven and pop a Christmas Cracker with me, a very Victorian thing to do.
We gave away goodies too. The first five viewers who posed a question that I answered live won a box of Scottish Breakfast Tea from Edinburgh, a tin of Campbells Shortbread Petticoat Tails from Callander, and an autographed copy of A Wreath of Snow: A Victorian Christmas Novella.
Shortbread served with tea is a Scottish tradition worth embracing. Why not brew a pot of Earl Grey or Scottish Breakfast tea and serve it piping hot (I love mine with milk and sugar). While you are enjoying your first cup, it’s time to do a bit of baking.
Lizzie’s kitchen-tested recipe for
1/2 cup confectioners’ sugar
1/2 cup cornstarch
1 cup all-purpose flour
3/4 cup butter, softened
1 tablespoon granulated sugar
Sift confectioners’ sugar, cornstarch, and flour together in a bowl. Add softened butter, using your hands to knead the mixture into dough. Wrap dough in plastic wrap, and refrigerate for no longer than 30 minutes.
Press cold dough into the bottom of a greased 8 x 8 pan (round or square; glass is best).
Bake at 325 for 30 minutes or until the edges are very lightly browned.
Sprinkle granulated sugar across the top. Cool completely, then cut into 8 servings.
P.S. Want to bake a bigger batch? Double the recipe and use a glass oblong baking dish.
Want a more festive look? Used colored granulated sugar for the final dusting.
(Many thanks to the Hurstbourne Baptist Church Book Clubs for both excellent suggestions!)
Visit my board on Pinterest to enjoy A Victorian visit to Stirling, Scotland, the setting for A Wreath of Snow!
Here’s how our shortbread turned out on December 14th. Have you tried baking my shortbread recipe? Read A Wreath of Snow? Visited Scotland? If so, kindly leave a comment below. Holiday blessings to you and yours!