[noi'mnot]

So as part of my Christmas baking frenzy, I've decided to try making shortbread after my one not-so-good attempt about 15 years ago.

I'd love it if somebody could share a tried and true recipe! Any tips and tricks are also welcome.

I was thinking of making cookie cut-out type shortbread, is this the best type for somebody who is generally a good cook but inexperienced with shortbread? I'm also thinking about making a couple of variations, like macadamia or lavender or... other suggestions?

Thanks so much in advance!

[Leggy]

I will try to remember to add my cardamom-flavoured one when I get home. So looking forward to having a Christmas baking orgy this weekend!

[noi'mnot]

Ooooh, I love cardamom! I even bought a cardamom plant, it's so wonderful. I'd love if if you could share your recipe, thank you!

[*LucyE*]

My best tip is to use the blender and only touch it as little as possible.

A really 'short' shortbread dough can be crumbly and difficult to work with.

[noi'mnot]

So how does that work when making star shapes, and such? I've noticed that many recipes tell you to press pieces of the dough into the tray (before scoring into wedges), so would the best strategy be to press dough into a star shaped cutter, rather than rolling it out and cutting it?

[Alacritous~Andy]

The recipe I use is gluten free, so a great gift for those with intolerances, but is also just an all round, really delicious, ridiculously easy shortbread.

I think I wrote up the recipe on my blog. Found it.

Gluten free shortbread

[noi'mnot]

Oh lovely, thanks for the gluten free recipe! I will now be making my sister in law a very happy lady!

Any more recipes and tips/tricks much appreciated!

[Alacritous~Andy]

So how does that work when making star shapes, and such? I've noticed that many recipes tell you to press pieces of the dough into the tray (before scoring into wedges), so would the best strategy be to press dough into a star shaped cutter, rather than rolling it out and cutting it?

I divide my dough into quarters, and keep what I am not using in the fridge. Then you only have to roll and work with a small amount at a time. I get a saucer, fill the middle with cornflour, and dip my cutter in the cornflour between cuts, to help minimise sticking.

The mixture can be a bit fiddly, so you are a first timer, you could also try cutting into rectangles/squares, and just pushing a cutter into the top to mark it as a way of decorating without cutting shapes. Or they look great rolled into balls, flattened with a fork, and then topped with a small piece of green and reg glace cherry. Festive without the fuss.

[Mum2Ash]

I made these ones (first time) for gifts and everyone loved them - I made star shapes.

250g Butter softened
2/3 cup pure icing sugar
1 cup rice flour
2 cups plain flour

1. Preheat oven 160 / 140 fan forced lightly grease baking trays (I used baking paper)
2. Process butter, icing sugar and flours until mixture resembles fine breadcrumbs. Press mixture together to form a dough. Roll out dough between 2 sheets of baking paper until 5 mm thick.
** I put into fridge for 30 mins before cutting to make it easier to work with **
3. Cut shapes from dough. Transfer onto prepared trays. Bake 10-15 minutes or until dry and firm but still pale. Transfer to wire rack to cool.

I only baked for 10 mins but I guess it depends on your oven.

[*LucyE*]

So how does that work when making star shapes, and such? I've noticed that many recipes tell you to press pieces of the dough into the tray (before scoring into wedges), so would the best strategy be to press dough into a star shaped cutter, rather than rolling it out and cutting it?

If you really want to do the cut outs, make some fridge space and have a few trays handy. I'm in QLD where I find it messy to do any pastry type work due to the heat. If you're somewhere cooler, this may not be as important.

Rest your dough before using. It helps the gluten relax or something. Same reason why you don't over knead it and the blender is brilliant for this. Over worked gluten causes the rock cake effect. I would break up the dough into smaller portions, flatten into discs and glad wrap to rest in the fridge.

Work with one piece of dough at a time, and roll out between 2 sheets of Glad bake (I prefer this brand to others because it's thicker but the 'new and improved' isn't as good). It saves mess and also means less flour is needed to stop it sticking which throws out proportions and makes the shortbread dry.

Then place on tray and chill in fridge (covered). Roll out the next bit of dough and so on. Then take a chilled tray and cut out your shapes. I find it easiest to have rolled out the dough to the tray size, cut out and then remove the excess dough rather than handle the shapes themselves. Chill again. Then bake.