Shortbread Sunday

photo 4

I thought I’d stay on board the whole food processor easy biscuits thing, and add a recipe on the heels of the parmesan biscuits recently posted.

These are equally easy to make- and why would you ever buy a packet of shortbread when you can make them so easily? From a block of butter, some flour and icing sugar, you can make a wonderful gift too; the next time you are thinking of a present for a hard to buy friend, Izzy, make up a batch of these!

Saw the Chuck Close exhibition today- it was good being at the water on a sunny day with so many people about. There is a huge P&O ship parked next to the MCA-quite a sight in the middle of the city! I don’t know if I’ll ever get used to seeing these huge ships, right in town!



  • 100 grams icing sugar
  • 200 grams plain flour
  • 100 grams cornflour
    200 grams softened unsalted butter

Preheat the oven to 160°C.
Put the icing sugar, plain flour and cornflour into the bowl of a food processor and give them a whirl.

Add the softened butter.

Process again until the soft mixture begins to form a ball, loosely clumping around the blade.

Turn this out on to a buttered cookie tin and press to form an even layer.

Using the tip of a sharp knife cut the pressed-out shortbread into fingers.

Using a fork, make little holes in each marked-out biscuit.

Put the tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still.

Remove the tin from the oven and cool for 10 minutes or so. Store the pieces in an airtight container.

photo 3

Orange Drizzle Cake for Afternoon Tea

So about this cake, Izzy. I am sending it to you because you know I have a mental block about baking.  Nana gave me this recipe years ago, promising that even a nervous baker like me would get good results. Besides, it is so delicious! The rind of TWO oranges makes it so yummy and orangey. I also love thinking of you making it in Drummond Street, on another continent, having just made it here together with you.  A snowy day, eating it at the kitchen table when Claudia and Dad got home, with steaming cups of tea. It is pretty nice to think of three generations of us cooking this cake in different countries isn’t it, my darling girl ?

Orange Drizzle Cake

  • 6 oz butter
  • 6 oz caster sugar
  • 3 eggs at room temperature
  • 6 oz self raising flour (or plain flour with 1 and 1/2 teaspoons baking powder)
  • 2 tablespoons milk
  • grated rind of 2 oranges

Orange Drizzle

  • juice of 2 oranges
  • 4 oz sugar


  1. Beat the butter and sugar till fluffy
  2. Beat in eggs one at a time
  3. Fold in the sifted flour slowly
  4. Add milk with last tablespoon of flour
  5. Add the grated rind
  6. In a small saucepan, melt the sugar in the orange juice over a low heat, and leave to cool
  7. Pour the batter into a small greased pan and bake on 350 degrees for about 45 minutes or until cooked.
  8. Cool the cake, make slits with a sharp knife and drizzle with the syrup before serving.