Shortbread shapes for the lunchbox

It's getting to that time in the school term when lunchbox filling inspiration starts to wear thin. Sometimes the biscuit choices of 6 year old's can be a little fickle, so I was more than happy when our Little Miss settled on a shortbread making project. 
This is a recipe I make often. Most people appreciate the fruit and nut variation, but this time I decided on adding a little chia. The chocolate is a concession to our Little Miss. 

Fruit, Nut and Chocolate Shortbread Shapes

255g butter
115g icing sugar
115g flour
115g custard powder
115g cornflour
1/2 teaspoon salt

2 tablespoons chopped preserved ginger
2 tablespoons chopped walnuts
2 tablespoons chopped cranberries
2 tablespoons chia seeds
2 tablespoons white and dark chocolate buttons
a beaten egg white 

Preheat the oven to 150deg. C and line a large baking sheet

Cream the butter and icing sugar until pale and fluffy.

Sift the flour, custard powder, cornflour and salt.

Fold the dry ingredients into the butter and sugar and turn out onto a sheet of plastic wrap.

Chill for half an hour. 

Prepare the ginger and walnuts by slicing them into chunks.

Roll the shortbread out between two sheets of plastic food wrap. 

Gather your selection of biscuit cutters and press out as many biscuits as will fit on the shortbread. 








Place the biscuits onto a lined baking tray. 


Gather up the off cuts and re-roll them between the plastic. Continue to cut the biscuits until all the mixture is used up. 






Beat the egg white until fluffy. 

Brush onto each biscuit and sprinkle with the toppings. I combined the cranberry and chia, and the walnut and ginger. Little Miss arranged hers with chocolate drops and mini teddies. 

Bake for 20 - 25 minutes. They will brown a little where they have been glazed. 

Little Miss was very happy to take a little parcel of biscuits to both her classroom and ballet teacher. Happy baking xx

The best Shortbread recipe in town...

At school we have a great tradition amongst the staff of taking turns to provide morning tea to mark our colleagues significant events. About six of us at a time bring a plate to share. Everyone takes great pride and care in making a delicious home made treat. This week my name came up and, having sat on the couch for at least half an hour contemplating the possibilities, I decided on making some shortbread. This recipe is a family favourite; the first time I made it with the fruit and nut toppings, my darling partner was slightly aghast that I was messing with perfection. However sampling the product changed his mind.

Fruit and Nut Shortbread

255g butter
115g icing sugar
115g flour
115g custard powder
115g cornflour
1/2 teaspoon salt

2 tablespoons chopped preserved ginger
2 tablespoons chopped walnuts
2 tablespoons chopped cranberries
2 tablespoons slivered almonds

Preheat the oven to 150deg. C and line a large baking sheet

Cream the butter and icing sugar until pale and fluffy.

Sift the flour, custard powder, cornflour and salt.

Fold the dry ingredients into the butter and sugar and turn out onto a sheet of plastic wrap.



Use the plastic food wrap to form the shortbread dough into a large rectangular tube shape.

Place into the fridge to chill for about 15 minutes. 



Using a sharp thin bladed knife cut the tube of dough into 5mm slices. 

Arrange the slices into the baking tray allowing enough room for them to spread.

Into one third press the ginger and walnut, in the other third the cranberries and almonds, and leave the last third plain.

Bake for 25 to 30 minutes. The shortbread should not colour, but will be lovely, crispy and short once cooled. 

Feel free to mess with whatever topping you fancy! Happy baking xx