Shortbread is a holiday staple. I found this full proof shortbread recipe when I was younger on the back of a Canada Cornstarch box and everyone loved it. It’s just a classic shortbread. Nothing wrong with that! When I started looking at cooking with tea I came across an Earl Grey shortbread then a matcha shortbread. That’s when I decided, there needs to be a chai shortbread and then it snow balled into 12 days of shortbread! I started experimenting will all kinds of combinations of additions to the basic Canada Cornstarch shortbread recipe. Then I started recruiting friends and family, and family of friends and friends of family etc to get involved, both trying out shortbread experiments and “submitting” them to me and also trying the results of the shortbread experiments. Flour, butter and many pounds later below are the 12 shortbread recipes that made the cut to 12 days of shortbread. Honourable mention goes to a select few shortbread recipes that were oh so close to making the cut but no such luck. That doesn’t mean they aren’t good enough. They are very special in their own unique way! Those recipes can be found below. Now since this is a tea site each shortbread is paired with a tea. I have no idea if the pairing is ideal but who can go wrong with pairing tea with shortbread? I also included a ketogenic shortbread recipe and a gluten free shortbread recipe. I will be honest, neither measures up to a classic shortbread. The ketogenic shortbread is made with almond flour, which is just ground almonds. It is a very good cookie in its own right but I’m not sure if it’ll make a good base for the other modifications below? The gluten free shortbread is made with coconut flour. I’ll be honest, this one was very dry and hard to work with to even make a cookie ball shape. When it was baked and cooled, it was very hard to swallow as it was very dry. A few people told me this. Perhaps if it was mixed with other flavourful ingredients however, I’m hesitant to try as the batter itself was so dry it barely held its shape long enough to be placed on the cookie sheet for baking. Regardless, these two recipes are given below at the end.
PrintDirections
- Cream together all ingredients
- Roll out into 1 inch balls.
- Flatten onto cookie tray with fork.
- Chill in fridge for 30-60 minutes.
- Heat oven to 300F.
- Bake for 15-20 minutes or until golden brown around edges and bottom.
References
- 17 Incredibly Perfect Tea and Biscuit Combinations, Emma Cooke, March 2016, buzzfeed.com, URL: https://www.buzzfeed.com/emmacooke24/digestives-and-breakfast-tea-is-life
- The best tea and biscuit pairings, Niamh Ollerton, Nov 2016, lovefood.com, URL: https://www.lovefood.com/news/56428/tea-biscuit-pairings-breakfast-tea-chocolate-hobnob-earl-grey-ginger-nut
- My first time making scones - March 26, 2024
- Disappointing Visits to the Ripon and Plateau Farmers Markets - September 30, 2023
- The Ultimate Guide to Frozen Raw Dog Food: Benefits, Selection, and Transition Tips - September 25, 2023
