Hazels65 wrote:
> I used to make it with just flour, butter and sugar. Now they add
cornstarch,
> baking powder, nuts, extracts. Which one do you favor?
>
> Henrietta

I prefer the Scottish method - flour, butter, sugar where the butter
(unsalted)
and sugar are creamed very well and then kneaded into the flour. 15
min kneading is said to produce light, buttery shortbread that melts in
the mouth. Everyone seems to love mine at Christmas done this way. I
use a shortbread wooden press that is tear-shaped with a thistle in the
middle. I give them away in fours in cellophane tied with a tartan
ribbon.
Oh, occasionally I will add crystalised ginger to the shortbread which
is probably sacriledge to the Scots, but it is very yummy if ginger is
your favourite 'spice'.
Today I was in a hurry and made a batch of Speculaars cookies (biscuits
to the Old World) full of spices and made with brown sugar, stamped out
with a cookie cutter.
These are great gifts to retailers who have looked after you during the
year - they love something special to have with a cuppa during frantic
Xmas week and appreciate your culinary efforts.
Cheers
Bronwyn
Queensland, Oz.