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Learn how to make a perfect pot of Narnian tea here > >
My favorite candle to accompany a cozy afternoon tea party?
It's Simple Treasure's Warm Vanilla Sugar,
a perfect blend of warm sugar tones with
a floral/musk background ~ lovely, feminine and enchanting.
PERFECT IRISH SHORTBREAD
The perfect accompaniment to a perfect pot of tea!
(These buttery little pieces literally melt in your mouth!)
4 sticks of good quality butter, softened to room temperature
1 cup extra fine granulated sugar
1 tsp. vanilla extract
2 cups all-purpose flour
2 cups self-rising flour
1 cup sweet rice flour or 1 cup cornstarch*
Preheat the oven to 325 degrees. Sift dry ingredients together in a bowl. In a separate bowl, whip the butter, sugar and vanilla extract together. The mixture should be light and fluffy, pale yellow with the sugar granules mostly invisible; this will take several minutes. To this whipped mixture, add the dry ingredients and blend them together until sticky-crumbly. Turn out the dough onto a very lightly floured surface and knead until everything forms a shiny ball. (This takes a bit of effort.) Flatten the dough into ungreased pans so that the dough is no more than 1/2" thick. I use two medium sized jelly roll pans. Prick the dough liberally with a fork.
Bake at 325 for 22 minutes. Shortbread will be starting to brown. Remove the pans from the oven, and reduce the heat to 275 degrees. Quickly slice the dough into the size of bars you'd like to have, and return the pans to the oven for another 20- 25 minutes (depending on how brown and crisp you like your shortbread -- the longer the browner and crisper). Cool the shortbread in the pans for 15-20 minutes before you remove the pieces to a cooling rack to cool completely. Store in an airtight container.
*Using the sweet rice flour (not rice bran flour, but a sweet rice flour like Mochiko brand or the French "blue star" brand) imparts a slightly almond-nutty flavor to the cookie and an especially fine melt-in-your-mouth product, but cornstarch will still give you a flaky cookie you'll enjoy.
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Copyright © 2006 Georgia Ana Larson, All rights reserved
