Story and photos by Charmian Christie FEATURE

Put a little jazz
in your shortbread
FEATURE
F
The holidays are a busy, busy time.
you can make customized cookies for
everyone on your list.
Between shopping and social engagements, your calendar is likely stuffed
CHANGE IT UP
fuller than a stocking on Christmas
Using the classic shortbread as a base,
morning. With so much going on, it’s
you can create endless variations. The
tempting to pick up a festive tin of
only limit is your imagination. Here are
biscuits and proclaim the baking is
some ways to make bespoke holiday
done. But resist store-bought temptacookies for your festive table.
tion. Homemade cookies are far
Story and photos
Add to It
easier than you imagine and so much
by Charmian Christie
Not sure where to start? Here are four
tastier. If the edges are a bit uneven,
easy add-in options to get you going:
who cares? Imperfection screams
• Ginger Shortbread: Add 3/4 cup chopped, crystallized
“Homemade!”
ginger to the flour, tossing to coat well before mixing in.
The following is a recipe for a classic shortbread that can
• Nutty Shortbread: Add 1 cup chopped nuts to the
be enjoyed as is or dressed up in a number of ways. Best of
flour (try pecans, hazelnuts, walnuts, almonds or
all, it requires no special equipment and can work around
pistachios).
even the busiest schedule. With the versatile recipe below,
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• Lemon Shortbread: Add the zest of
three lemons (about six tablespoons) to the
butter when beating in the sugar.
• Lemon-Ginger Shortbread: Add the
zest of three lemons to the butter when
beating in the sugar. Add three quarters of
a cup of chopped, crystallized ginger to the
flour and toss to coat well before mixing in.
Fill It
A decadent cookie sandwich is as easy to
make as it is to eat. Just heap a generous
teaspoon of your favourite jam or Nutella
on the bottom of a cooled cookie. Top with
a second cookie. Press gently.
Dip It
Chocolate makes a stunning contrast for
both the eyes and the mouth. Roughly chop
113 grams (four ounces) of semisweet dark
or milk chocolate (not chips) and place
in a microwaveable bowl. Zap at 50 per
cent power in 60-second bursts, stirring
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in between. Continue until most of the
chocolate is melted but a few pieces remain.
Stir until the last few bits melt from residual
heat. Tip the bowl to one side to pool the
chocolate. Dip half the cookie into the
chocolate. Place on a sheet of parchment or
waxed paper to set.
Drip It
A little chocolate can make a big impact.
Instead of dipping, you can channel your
inner Jackson Pollock and create a masterpiece with drizzles. Place cookies on a sheet
of parchment. Pour the melted chocolate
in a plastic sandwich bag, snip a tiny hole
in one corner and squeeze gently as you
drizzle back and forth over the cookies.
BAKING WHEN YOU’RE BUSY
No matter what your time dilemma, you
can fit these flexible cookies into your
schedule with a few time-management tips.
Work keeps you too busy?
Mix the dough on the weekend,
roll it, seal it, then pop it in the
refrigerator or freezer. Refrigerated dough will keep for three
days, frozen will keep for six
months. When you’re ready
to bake, let the frozen dough
warm on the counter while the
oven heats. The dough will be
ready to slice by the time the
oven is up to temperature.
In a rush? Chill the dough in
the freezer for 30 minutes. In
contrast, the refrigerator takes
up to three hours.
Only have one day to do it
all? Roll up your sleeves and
have a baking blitz. Whip
up a second (or third) batch
while the cookies bake. Chill
the dough in the freezer so it
will be ready to go once the
previous batch is baked.
Freeze the finished cookies in
an airtight container to serve
any time the urge hits. Cookies
will freeze well for up to six
months … if they last that
long.
Classic Shortbread
It’s hard to believe such a simple list of
ingredients can produce such an addictive cookie. To achieve the authentic
flavour, be sure to use butter — not
margarine.
1 cup salted butter, room temperature
1/2 cup white sugar
2 cups all-purpose flour
In a large bowl using a sturdy wooden
spoon, or in a stand mixer fitted with a
paddle and set to medium speed, beat
the butter until soft. Add the sugar a
couple of tablespoons at a time, beating
until the sugar no longer feels gritty.
If using a stand mixer, reduce speed to
low. Add the flour one half-cup at a time,
mixing well after each addition until the
dough comes together to form a soft
ball.
Place the dough on a large sheet of
parchment paper. Form into a log about
five centimetres (two inches) in diameter.
Wrap tightly in the parchment and chill
in the refrigerator until firm, about three
hours, or up to three days. When you’re
ready to bake, place a rack in the middle
of the oven and preheat the oven to
300°F. Let refrigerated dough soften at
room temperature for 10 minutes before
slicing. Frozen dough should be left out
for half an hour, about the time the average oven takes to properly preheat.
Using a sharp knife, cut the dough into
quarter-inch rounds. Place 2.5 centimetres (one inch) apart on an ungreased
baking sheet. Bake for 25 to 30 minutes
or until slightly golden on the edges.
Remove from pan and cool on wire
rack. Store in an airtight container in the
refrigerator for up to a week or freeze
for up to six months. Makes about four
dozen cookies.
Tip: If you can’t make the shortbread
round, make the rolls square. Everyone
will think it’s intentional.
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