Shortbread Cookies

Last night was an experience I’d rather forget. I have had shoulder pain off and on all week, I had put it down to an injury I had got last year when I fell on a grassy bank. A few months back I had what is known as a gall bladder attack, an x-ray showed a handful of gallstones but they didn’t do anything about it at the time as the pain subsided. Then again last night I felt the pain, it started in my ribs and over the course of four hours grew to an excruciating level to the point I was being sick. Then as suddenly as it had started it went away again, but I was left with that nagging shoulder pain. Of course my husband was on with Dr. google and he noted that my right shoulder blade pain may not be my injury after all and I might be suffering with a niggling gall bladder. So that was my evening, I feel fine today but I’m going to make an appointment and discuss this with my doctor to see if there’s anything he can do. Has anyone else had gall bladder issues? I’d welcome some tips to help with the pain. I only just recovered from gastric surgery, I don’t particularly want another operation.

Anyway as I was feeling much better today and as it’s a Monday and I have no bread to bake, I thought I’d better get baking something sweet. I remember reading about a simple recipe for really simple and tasty shortbread cookies a while back. I had made some scribbled notes at the time, but never tried them. I got my youngest daughter to help and this is what we came up with. It was the easiest thing to make – ever.

Recipe – Shortbread Cookies

1/2 cup cornflour in the USA it’s cornstarch.

1/2 cup icing sugar (I only had royal icing sugar so used it)

1 cup plain flour

3/4 cup of softened butter

Sprinkles

Method

Put all the dry ingredients in a large bowl and stir them together. Next mix in the butter with a spoon. Keep mixing till all of the ingredients form a soft dough, this only takes a couple of minutes and you won’t turn into popeye.

Take little balls of the dough and press them gently onto your baking sheet, I made the little balls about 2cm across and patted them down a little as you can see from the photo. I had a little cornflour at the side of my mat for my fingers but I found I didn’t need it, the dough didn’t stick or make a mess. To decorate press some sprinkles onto the uncooked biscuits. You don’t even need to grease your cookie sheets.

Bake them for around 15 minutes at 150C, or until they are starting to get a little brown around the edges. The cookies will still be slightly pale, this is okay. Cool them on a rack and then store in an airtight container. I’ll be very surprised if these last more than a day or two, they are very tasty and moreish.

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