Jemimah and I have been baking shortbread. Mmmmmmm crisp, buttery yumminess to get us in the Festive Mood. Of all the items that we bake for the Christmas season, this is probably my family's favourite.
We've eaten quite a lot already. Jemimah and I, of course, take our positions of Royal Cup-bearers very seriously. We must taste test each batch of dough before baking to check for possible tampering. Imagine our shame if something poisoned came from the kitchen of our peaceful home! I mean to say. We taste each batch twice. Just to be sure, of course. You must be sure. Testing the finished product is an essential part of the process as well. Obviously.
Daddy prefers his shortbread cooked. Strange man. He loves it dipped in honey or lemon curd straight from the jar. There have been a number of miserable comments about the lack of home-made lemon curd in the pantry over the last few days. Being a bad wife I did suggest that asking his mother-in-law might be a good idea, but with a gentle sigh he replied that he had done that three or four times already. So it looks like I'll be cooking up some next week doesn't it?
If he would stop eating it by the spoonful straight from the fridge it would last longer. That's all I'll say on the subject.
Have you noticed that some people make their shortbread too thick? I like mine thin. And crunchy from the rice flour. I also like my petticoat tails to be small, but not as small as my Mum does. She cuts her saucer sized rounds into sixteenths. We settle for twelfths. Only we make some sixteenths too - just to cover our bases.
Do all the rest of you make shortbread for Christmas, or is it a follow on from my Scottish heritage? Mind you, my dear Dad always said that shortbread was only eaten at Hogmanay when he was a kid in Scotland. Anyhow, do you make it? Is it part of your tradition too? Do you like it? Thick or thin? Petticoat tails or fingers? Dunked?
How do you eat yours?