Business first, Jonno cut out the stag head shield for me yesterday and I spent the day spraying it. The unnamed little fellow is now mounted and waiting for a brass plate to announce his name (although he may have to make do with a cardboard one until after Christmas).
The presents are almost, almost done.
And the boys and I are still enjoying our Christmas glamming of the house.
Now, for the shortbread recipe. I do not make this claim lightly but I do think we may have a winning recipe. It is gluten free but please don't let this turn you off if you are lucky enough to be a gluten eater. I made a batch of gluten and gluten free the other day and had my father-in-law (well known as a shortbread connoisseur test it). Jonno and the boys back up his decision whole heartedly. Here we go...
Shortbread.
250 grams softened butter
1 cup of icing sugar
1 1/2 cups of white rice flour
1 1/2 cups of corn flour
Method.
Pre-heat oven to 180c. Cream butter and icing sugar together. Add rice flour and corn flour and mix well until it comes together in a big ball. Add a little extra butter if it is too dry or crumbly. Roll out on a well floured bench and cut into shapes or roll into a log and slice into circles. Bake for approximately 30 minutes. When they come out of the oven be patient, don't test to see if they are cool with your tongue - it took forever for the blister on Hugo's to go away.
Lots of love, Kate xxooxx.
