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

Pictorial Food Diary From The Past Week

At the end of a rainy week-end, the sun peeked out over our neighbourhood friends’ rooftop terrace this evening. It was a perfect place for a drink and an overdue catch up. Dinner which followed was a delicious cold meat dish, green salad, and fresh St. Lawrence Markets bread.

Green Goddess Dressing made a salad special.

Shortbread cookies accompanied lemon posset topped with fresh blueberries: dessert for when Little C’s friends and their parents came to dinner last Sunday.

Birthday pressies! The Spode lidded  bowl is perfect for keeping rice warm. New earrings are so glam!

Bacon and eggs for the start of the Victoria Day long week-end: perfect! Thank you, breakfast chef MB.