A Short Post with Shortbread Recipe (and stuff)

    

I discovered Mummy's Undeserved Blessings some time ago through Digital Parents, and she does a Weekend Cookbook (every week - I am just not quite switched on enough to blog on such a regular basis) - so today, I shall share a bit of what is going through my kitchen.

On Wednesday, I had social engagements (I know, knock down with tailfeather and all of that, but it is Christmas and even the grinch gets out occasionally).

I have been in a bit of a focaccia mood of late, and although I discovered this awesome focaccia recipe, I don't have that secret power in going back in time by a day to start a recipe - so bookmarked it for later.  

I did make a quick focaccia recipe that I found (I think it might need a second rise before going into the oven for future reference) and served half of it toasted with a tomato and basil side-dish for topping, the other half I spread with home-made pesto, grilled zucchini, grilled capsicum and cheese.  I also used up some leftover chicken and tortillas making "pizza bites" for kids to enjoy - the good news is the taste tests I gave to my kids went down well, the other news is that they went so quickly at the party that that was the only taste that my kids had of them!!

Wednesday evening later had come so I began the awesome focaccia - of course, I did not do the photography required - but this is the finished product about lunchtime yesterday.

We had our neighbours come to visit for afternoon tea, so I served this with an eggplant dip, another tomato/basil salad, some grilled zucchini and capsicum, varieties of ham, cheese and pickles and watermelon and chips - guess who didn't have dinner last night!!  Our neighbour is Italian (he has only been here since 1960) but his "girl" is Australian - and they both pronounced this very good, so fairly high praise for my third ever focaccia attempt.

I am about to cook cooking just cooked (while V takes the kids to the beach) my new favourite chocolate cake 

 

(but as mini-cupcakes to save hassles) and probably another batch of these shortbread as the last piece was eaten last night.

The Shortbread Recipe can be found on the side of the McKenzies Rice Flour packet, but in case you have thrown your packaging away (or live in an inferior part of the world where there is no McKenzies Rice Flour), here is the most easy and fantastic shortbread recipe in the world.

Traditional Shortbread (courtesy of the Rice Flour packet)

225g/8oz plain flour

115g/4oz rice flour

115g/4oz caster sugar

225g/8oz butter

pinch salt

(for those numerically minded, this is - 1 part each rice flour and caster sugar, 2 parts plain flour and butter - and a pinch of salt - no more wondering if your scales are accurate!!!)

Sift the dry stuff, rub in the butter, knead until smooth (don't overwork - it will hold if slightly crumby).  Roll gently on a floured bench and cut shapes.  Prick all over with a fork (and sprinkle with raw sugar if desired).

Cook in a  slow oven (I set mine at 150 C/300 F) for 3/4 - 1 hour until pale brown.

 

Our neighbour on the other side shared with us the sad news of her husband's passing during the week - I will give you the story of the amazing Jean (and her Ron) one day, but this afternoon I will take her a goodies pack to help her cater for the relatives who are set to invade.