Honey Rum Shortbread

 

Honey Rum shortbread is a rich and buttery festive treat. With all the sweetness and warmth of honey and rum this traditional Scottish biscuit is a beloved recipe and favourite around this time of year. 

Honey Shortbread

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1 cup (225 g / 8 oz) butter, softened

1/3 (80 ml / 3 fl. oz) cup runny honey

2  (10 ml) teaspoon rum extract or rum

1 3/4 cups (225 g / 8 oz) unbleached all purpose flour

1 cup (100 g / 4 oz) finely ground almonds

fine caster sugar to decorate

1. Preheat the oven to 300ºF (150ºC or Gas Mark 2) and line a baking tray with baking parchment.

2. Beat together the butter, honey and vanilla until light and fluffy. Gradually add the flour and almonds and mix well.

3. Turn onto a lightly floured surface and knead lightly to about 10 mm (1/2 inch) thickness, to fit the shape of your baking sheet. Transfer to the baking tray, you may have to reshape the dough, and mark into slices with a knife. Alternatively, after kneading the dough, place on the lined baking tray, shape to fit the baking tray and mark into slices with a knife. Then gently indent with the tines of a fork. 

4. Bake for 20 to 30 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with caster sugar. Allow to cool slightly but while still warm gently follow the premade score marks to cut into slices. 

 

Litha ~ Midsummer ~ Summer Solstice ~ Lemon and Rose Water Shortbread

 

Litha ~ Midsummer ~ Summer Solstice, June 20th to June 25th, in the Northern Hemisphere, celebrates the beginning of summer and marks the longest day and the shortest night and although its seen as a time for balance between light and dark, the sun reaches its peak, the power of the sun begins to wane and the days begin to grow shorter and the nights grow longer, it is a return to dark.

As we celebrate the Goddess, Mother Earth and the Sun King, God, think abundance, fertility, renewal and life, as the sun, flowers, plants and the earth are all in full bloom. Bonfires, feasting, singing, dancing and festivals are activities during this time as well as getting outdoors to connect with nature, to celebrate and honour the abundance and growth of the natural world. It's a time for new beginnings, as always with the change of seasons, saying goodbye to self reflection and moving forward and open with the sun's energy.  

Other celebrations around this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (Canada), Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), St. John's Night, Sobotka or Noc Kupaly (Poland), Adonia (Greece), St. Hans Day (Norway and Denmark), Jānvi (Latvia), Uttarayana (India), World Humanist Day (June 21st), World Environment Day (June 5th), World Refugee Day (June 20th), Juneteenth (US, June 19th) and LGBTQ+Pride Month (June). 

Although mildly fragrant these lemon and rose water shortbread are bright and lemony, like reflecting the aura of summer sun.   

Happy Litha... Midsummer and Summer Solstice to all!  

Lemon and Rose Water Shortbread

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1 cup (227 g) unsalted butter, room temperature soft

1 teaspoon (5 g) Kosher salt

2/3 cup (134 g) granulated white sugar

2 teaspoons Rose water

2 cups (256 g) unbleached all purpose flour

the zest of 1 large lemon

1 - 2 tablespoons fine white sugar for sprinkling

edible rose petals for decorating

Heat oven to 325ºF (170ºC). Line the bottom and a bit of the sides of a 9 - inch square baking tin with baking parchment. 

In a large bowl stir the room temperature butter with a wooden spoon until soft and creamy, the texture should resemble mayonnaise. Add the salt and stir to combine. Add the sugar and Rose water and stir again until combined, then add the flour and lemon zest and stir until just combined, the dough will be coarse and a bit lumpy, so not to worry. 

Press the dough into the prepared baking tin, smooth the top using the bottom of a drinking glass and gently prick the top with the tines of a fork. Using a sharp knife carefully pre-mark or score slices, not cutting all the way through, this makes it easier to cut when warm.  

Bake until golden brown 30 to 40 minutes for a 9 - inch pan. Checking around 30 minutes.  

Carefully cut into bars or squares, using the pre- cut marks as a guide. Sprinkle with 1 or 2 tablespoons of sugar and place slices on a wire rack to cool. Once cool sprinkle with the edible rose petals. 

Notes: if using an 8 - inch square baking pan bake for 40 to 50 minutes in the preheated oven.    

Fleischmann's® Canada Corn Starch Shortbread

 

An easy four ingredient recipe to literally whip up with basic pantry essentials. This shortbread is an absolute cult favourite amongst home bakers. A melt in your mouth biscuit that may be also known as Benson's Shortbread, Grandma's Shortbread, Canadian Shortbread or Whipped Shortbread. Fleischmann's® Canada Corn Starch Shortbread is how I remember it; as our pantry growing up always had a box of this brand of corn starch and this recipe was always on the back. What I add to the recipe usually changes depending on the seasons because I make shortbread throughout the year. Pictured above, I added chopped dried cranberries and mini dark chocolate chips to the flour mixture before adding the butter and found using clean hands to help form a dough easiest. 

Fleischmann's® Canada Corn Starch Shortbread

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1/2 cup (125 ml) Corn Starch

1/2 cup (125 ml) icing sugar

1 cup (250 ml) unbleached all purpose flour

3/4 cup (175 ml) butter, softened

Add ins:

1/2 cup chopped dried cranberries

1/2 cup mini dark chocolate chips

Sift together corn starch, icing sugar and flour. Using a wooden spoon, blend in the butter until a soft and smooth dough forms. Shape into 1 inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes. Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet; flatten with a lightly floured fork. Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired. Bake in a 300ºF (150ºC) oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack. Makes about 24 cookies. 

Crescents: Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Twist into crescent shapes. When baked and cool, dip ends in melted chocolate. 

Notes: Avoid over mixing and overworking the dough. Score the surface for even baking without bubbles or cracks. Sifting the flour before mixing helps remove lumps. Add fruit, nuts and chocolate, if using to the flour mixture. 

Classic Shortbread

Traditional buttery shortbread are superb with a cup of afternoon tea and for me, they offer more... much more, solace as these were my mum and grandmothers staple biscuit they baked, gifted or sent in holiday care packages. I diligently carry on that tradition throughout the year and often times these have become the biscuits I share most with family and friends as they are the ones that frequently get asked for. This recipe is simple, no need for a food processor, it is all done by hand and it's important the butter be room temperature for a decent rich dense buttery shortbread.  

Classic Shortbread

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1 cup (227 g) unsalted butter, room temperature soft

1 teaspoon (5 g) Kosher salt

2/3 cup (134 g) granulated white sugar

1 1/2 teaspoons vanilla, optional

2 cups (256 g) unbleached all purpose flour

1 - 2 tablespoons fine white sugar for sprinkling

Heat oven to 325ºF (170ºC). Line the bottom of a 8 - inch or a 9 - inch square baking tin with baking parchment. 

In a large bowl stir the room temperature butter with a wooden spoon until soft and creamy, the texture should resemble mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla and stir again until combined, then add the flour and stir until just combined, the dough will be coarse and a bit lumpy

Press the dough into the prepared baking tin, smooth the top using the bottom of a drinking glass and gently prick the top with the tines of a fork. Using a sharp knife carefully pre-mark or score slices, not cutting all the way through, this makes it easier to cut when warm.  

Bake until golden brown, approximately 40 to 50 minutes for an 8 - inch pan or 30 to 40 minutes for a 9 - inch pan. Checking around 30 minutes.  

Transfer pan to a wire rack to cool and carefully cut into bars or squares, using the pre- cut marks as a guide. Sprinkle with 1 or 2 tablespoons of sugar, I used a lavender vanilla sugar.  

Yuletide Baking

It seems as the years go by, holiday seasons come more quickly and time is of the essence. Things are slowly getting ticked off my ever changing Yule list and not every baking expectation may be made on time and that is perfectly fine. Although I do start early; often I divide the baking in two... Winter Solstice/Yule/Christmas and New Years. For myself, it keeps a more focus and balanced kitchen ticking over with less stress which is very important around this time of year.   

Shortbread is always on my holiday baking list. Trying and combining new flavours is what I like to do. Pictured here are the lovely rosemary lavender and lemon cherry shortbread, so far... and thinking of many other flavourful combinations to create.   

 

... and these cranberry walnut cookies are anything but delicate. They speak of the holiday season in every bite.  

Food Photo of the Day ~ Cranberry Rosewater Shortbread

I never really try and do baking in the days leading up to Christmas however as time goes on I have relaxed and relish in creating one more delicious slice of comfort to share for the holiday season. These cranberry rosewater shortbread are divine and although Christmas and the holiday season is different this year; these are the perfect last minute fragrant baking to centre and revive oneself during such time. Each buttery morsel is packed with dried cranberries and the subtle delicate fragrance of rosewater. Just add rosewater to the butter and blend together before adding to the dry ingredients and add and stir the chopped dried cranberries into the dry ingredients before adding the infused butter, to a shortbread recipe. 

Although we will be celebrating in a more subdued smaller way, I continued with our Christmas traditions, regardless, because whatever this holiday season is I wanted to look forward rather than look back and be in the moment now more than ever. Togetherness and closeness, which may have been taken for granted in previous seasons, is in the hearts and minds of everyone now, and will have to be creatively sought and shared in other ways. Giving thanks and remembering those who are no longer with us as we share warm holiday reflections with a return to light, love and peace. 

Wishing everyone, Happy Yule and the Merriest of the Merry, as possible. - JD 

Lemon Lavender Shortbread

 

Lavender lemon shortbread has such a springtime feel about it however these can be made anytime. Delicate, light and buttery these biscuits are the perfect perk to brighten a dull day. 

Lemon Lavender Shortbread

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1 cup unbleached all purpose flour

1/4 cup white sugar

1/4 cup icing sugar

1/2 cup corn starch

grated lemon zest of 1 lemon and half of the juice from the lemon

3/4 cup unsalted butter, softened

lavender sugar on a small plate, for rolling

lavender buds for decorating

Preheat oven to 300ºF (150ºF)

In a large combine the white sugar, icing sugar, corn starch, flour and lemon zest together. Add the softened butter and gentle combine the butter and flour mixture until a soft dough forms. 

Roll the dough into balls, no larger than a walnut, roll each ball in the lavender sugar and place on the prepared baking sheet. Using the tines of a fork or the bottom of a smooth glass, gently press each sugared ball slightly down. Place in the preheated oven and bake for 15 to 20 minutes until edges are slightly browned. Cool on a wire rack. Once cool place on a plate or in a tin and sprinkle with lavender buds. 

Have a great weekend and stay safe everyone! - JD 

Rosemary Lemon Shortbread

Rosemary, is for remembrance and I make these shortbread around this time of year. I suppose you could say that this is my homage of giving thanks and remembrance to those who are no longer with us. Just remember when serving to use two plates, with fresh sprigs of rosemary, one for the living and one for the dead.   

Rosemary Lemon Shortbread

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1/2 cup cornstarch

1/2 icing sugar

1 cup unbleached all purpose flour

2 tablespoons chopped fresh rosemary

zest from 1 lemon

3/4 cup butter, softened

Preheat oven to 300ºF. 

In a large bowl combine the cornstarch, icing sugar, flour, chopped rosemary, lemon zest. Add the softened butter and stir until well blended. Roll portions of the dough into balls. Place on a baking tray, about 1 inch apart, and gently flatten with a floured fork or with the bottom of a smooth glass, that has been floured. Sprinkle with caster sugar. Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden brown. Remove from baking tray and cool on wire racks.   

Hope everyone is having a good week! - JD 

Cheese and Pink Peppercorn Shortbread

If something a bit more savoury is what you are after; then look no further than these, cheesy and slightly peppered shortbread that melt in your mouth. 

Cheese and Pink Peppercorn Shortbread

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approximately 30 cookies

2 2/3 cups (650ml) unbleached all purpose flour
1/3 cup cornstarch
1 to 2 teaspoons freshly ground pink peppercorns
1/2 cup grated parmesan cheese 
1/2 cup grated sharp cheddar cheese

1 1/2 cup butter, softened

1/2 cup caster sugar


Preheat oven to 350ºF. Line a baking tray with baking parchment paper. Set aside.

In a bowl, mix together the flour, cornstarch, ground peppercorns, and both cheeses. Set aside.

In a large bowl, using a wooden spoon cream the butter and sugar together. Gradually stir in the flour mixture to make a soft dough. 

Using a tablespoon round the dough and roll each spoonful into a ball with your hands, no larger than a walnut. Place the now formed balls onto the prepared baking tray... approximately 2 inches apart. Lightly press the tops with a floured fork or the floured bottom of a glass. 

Bake for 10 to 15 minutes, or until cookies are lightly golden brown on the bottom. 


Hope everyone has been having a good week. Doing all those last minute things that need to be done. - JD  

Spiced Buttery Shortbread

These buttery shortbread have a subtle spiced flavour that is reminiscent of egg nog.  

Spiced Buttery Shortbread

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makes approximately 30 cookies

2 2/3 cups unbleached all-purpose flour

1/3 cup cornstarch

3/4 cup caster sugar
1 teaspoon British mixed spice

1 1/2 cups butter, soft 

1 1/2 teaspoons rum extract

4 drops or more of yellow food colouring, optional

Holiday Spiced sugar, to decorate

Preheat oven to 300ºF (150ºC) Line a baking tray with parchment paper and set aside.

In a large bowl whisk the flour, cornstarch, sugar and British mixed spice together. Set aside. 

In another bowl using a spatula or wooden spoon, cream the soft butter, rum flavouring and food colouring together until well blended, making sure you added enough food colouring, if using, to achieve your desired colour. Add the butter mixture to the flour mixture and blend until smooth. Using clean hands if you must. The dough should be soft.

Roll into balls, nothing larger than a walnut size. You can do this by using rounded tablespoon or by pinching pieces of the cookie dough to roll. Place on the lined baking tray, about 2 inches apart, and lightly press down with a floured fork. Sprinkle with the Holiday Spiced Sugar. 

Bake in the preheated oven on the prepared baking tray for 18 to 20 minutes or until firm and the bottoms are lightly golden brown. Cool on wire racks.  

Notes: If you can't find Holiday Spiced Sugar you can create your own by mixing together the following: caster sugar, ground cinnamon, ground ginger, ground vanilla beans, ground cloves and mace. You may try adding rum, if you prefer, although you may have to adjust the amounts. You don't have to add the yellow food colouring. 

Hope everyone had a great weekend. Ours was filled with plenty of snow... everything is winter white here in E-town. - JD 

Food Photo of the Day ~ Zesty Lime Shortbread

Continuing on with the Holiday baking, I decided to make lime shortbread. All you need to do is add fresh grated lime zest to the flour mixture before mixing in the butter. I also made a imprint into the tops of each cookie before baking. I then placed a small amount of lime marmalade into the imprint of the now baked shortbread and allowed them the cool. These were quite zesty and buttery.

Hope everyone had a great weekend! - JD
      

Food Photo of the Day ~ Treacle Toffee Shortbread

Every year I bake shortbread as part of my holiday baking and I do try and change up the flavours or add ins. Getting ahead start, I decided to add a bit of the Bonfire toffee I made. It was fun crushing it about into little bits to add to the flour mixture. Even more fun was the devouring of such a tasty morsel. The buttery treacle richness is deliciously suitable in every way!       

Hope everyone is having a good week so far. - JD 

Food Photo of the Day ~ Mocha Shortbread

Holiday baking would not be complete without these delicious morsels. Make your favourite shortbread recipe however add 1 to 2 tablespoon of ground coffee to the flour mixture. I used butter pecan flavoured coffee, feel free to choose another. When completely cool, dip half of each biscuit in melted dark chocolate; allowing the chocolate to set by placing the shortbread on a sheet of wax paper. A rich mocha flavour worthy of dunking in steamed milk or coffee.   

This week seems to be flying by. Hope everyone is having a good one. - JD  

Food Photo of the Day ~ Lemon Shortbread with Vanilla Sugar and Hibiscus Flowers

These lemon shortbread are divine. Gilded with vanilla sugar and dried hibiscus flowers on top these biscuits are bursting with lemon flavour. 

Make whatever shortbread recipe you like except add lemon extract to the butter and add the grated rind of 1 lemon to the dry ingredients. Add the butter to the dry ingredients. When dough has been shaped and flatten; sprinkle with vanilla sugar then the dried hibiscus flowers before baking. Enjoy because these will disappear fast!

I have made my infamous chocolate and chili shortbread which disappears fast too!  

Almost one week before Christmas so we are trying to accomplish many things. Baking and preparing are the priority. Which leads me to this quote... 

The colder temperatures are hanging on. Stay warm and have a great weekend everyone!  - JD 

Food Photo of the Day ~ Cranberry Shortbread Biscuits

It has been one of those weeks so far where nothing else will do but to hit the kitchen and  get started on the Christmas baking! This year, I start with shortbread biscuits. It is my tradition to always bake a few batches... or many batches. These shortbread have chopped dried cranberries and a sprinkle of golden vanilla cane sugar on top. It is organic and has 100% ground vanilla beans. As they baked the aroma emitting from the oven smelt of cherry vanilla.  

Hope everyone had a great weekend and that your week has been a good one, so far.
- JD 

Food Photo of the Day ~ Candy Cane Shortbread

I like to make all sorts of different flavours of shortbread and this one I came up with on a whim. I had some candy canes that were broken and decided to add them to the shortbread dough and then I add a few drops of red food colouring to the butter and some mint flavouring, to the butter before mixing into the dry ingredients. When they were baking the buttery mint smell filled the kitchen; although my son said that the cookies themselves didn't taste too minty. Which is great because one can have a heavy hand when adding additional flavour. They were decorated with an icing swirl to mimic a peppermint candy. 

Hope everyone had a great weekend. Still plenty more baking to do. - JD  

Iced Chai Shortbread

Making shortbread is one of my holiday musts. I always enjoy coming up with different flavours to this basic buttery biscuit. That is not to say that this classic recipe can not stand on it's own, rather by adding different ingredients unleashes this biscuit from it's festive roots and may be enjoyed... devoured anytime for any occasion. You may already have a favourite shortbread recipe, and if you do, then add two teaspoons of chai spice baking blend, and finish by fully icing or drizzling the top with an Empire icing.  

Iced Chai Shortbread

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1/2 cup corn starch

1/2 icing sugar

1 cup flour 

2 to 3 teaspoons Chai Spice baking blend

3/4 cup of butter, softened

Pre heat over to 300ºF.

In a large bowl combine the corn starch, icing sugar, flour, and Chai Spice blend.

Blend in the softened butter and blend until soft and smooth. Once the dough has formed, you can chill the dough for an 1 hour if too soft, shape into balls, no larger than a walnut and place on an ungreased, unprepared cookie sheet. Press each ball of dough gently with a lightly floured fork or like I did with a bottom of a smooth glass that has been lightly floured. 

Bake in the oven for 15 to 20 minutes or until slightly golden around the edges. Transfer to wire racks to cool. When cool drizzle or ice with an Empire icing, Royal icing, or a simple drizzle icing.

Notes: I found that by 15 minutes the shortbread was nicely golden around the edges.     

If you are pressed for time or do not want to be bothered with make icing, you can always by a pre-made decorating icing tube. 

Have a good weekend everyone! - JD 

Lavender Shortbread

I do tend to make quite a bit of shortbread over the holidays. It seems to be the one that disappears quickly. And not surprising considering I make many flavours that will tempt any culinary palette. These lavender shortbread are simple, aromatic with a slight hint of sweetness. Which makes them a favourite not just during the holiday season but anytime through out the year. 

Lavender Shortbread
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2 cups unbleached flour
1/2 cup powdered sugar (icing sugar)
1 cup (1/2 lb) butter, softened
French lavender buds, add as much or as little according to your taste. 
caster sugar for dusting on top   

Turn the oven on to 350ºF. 

Line a baking tray with parchment paper.

Simply cream the butter and sugar together in a large bowl.

In another bowl place the flour and lavender. Once combined together add it to the creamed mixture and mix well.

Roll the dough into balls about the size of a walnut and place them on the prepared baking  tray. Pressing gently, flatten with the bottom of a floured glass or a fork. Dipping the glass or fork into flour each time until all are done. Giving a light dusting of caster sugar over the top of each.  

Bake for about 8 - 10 minutes or until pale golden. Once done and while they are still warm from the oven place them on a rack, dust with more caster sugar and allow to cool.

NOTES: I really didn't give a measurement for the lavender because everyone's taste are different. I would say let your eyes do the measuring... if it is your first time using lavender in baking you might want to ease your way into. Use a lighter hand and have a shortbread with subtle flavour and next go a bit more bold. 

This is the lavender I used. On the back of the bottle it states that it is "a sweet floral aroma with a hint of mint and citrus." Looking at the jar now I probably used about 1 tablespoon or 1 tablespoon and a half when making the shortbread. Lavender is distinctive and a little does go a long way. However I enjoy giving the shortbread I make a flavourful punch. 

Have a good weekend everyone! - JW     

My Weekend

Last week was such a busy week for me... for us actually. I got married this weekend and spent the week busily making shortbread for our champagne reception. I made 8 different varieties of shortbread. Chocolate chip, ground vanilla, cardamom and rosewater, plain with a diamond shaped jelly in the middle, chocolate and crushed chillies, spicy chai and lavender earl grey. All were consumed with great ease. Also guests received a delicious shortbread sampling to take with them. Unfortunately shortbread was the only thing I made. Olives, fruit, crackers and a cake of cheese set the table. 

This was our wedding cake. Completely made of cheese. The inspiration came from Marks and Spencer and Fortnum and Mason. Knowing that they could not deliver something like this we opted to create our own. Save On More was most accommodating in ordering and cutting the particular types of cheeses. Guests definitely had the pleasure of dismantling this cake.  

Finally us! It was a lovely day of bright sun and pure glistening snow. - JW  

Lemon Lavender Shortbread

Yesterday I made lemon lavender shortbread biscuits. The flavour is more delicate and aromatic than bitter and floral. To make them, add the zest of one lemon or grated lemon peel from one lemon and lavender buds to the dough. You can adjust the amounts according to taste. I also added granules of white sugar on top to give them a hint of sweetness. Also I like how the sugar mimics twinkling frosty snow. I quite enjoy them with tea which is how I am enjoying them right now. Have a good weekend everyone! 

- JW