Shortbread Cookies (made by kids, eaten by all)

I made these yummy shortbread cookies

The smell of shortbread cookies baking in the oven has got to be something childhood memories are made of. You almost don’t need to check the timer or the oven – your nose is the better judge of when these soft, round biscuits of dough have transformed into melt in your mouth moments of pleasure.  Cookies are a big hit in the HonieHouse.

HonieDaddie’s family live over in British Columbia, Canada and his Dad used to work in the bakery of the Safeway store in Nelson, BC.  If a child approaches the counter of the bakery and asks for a cookie, they get a whole one (all to themselves).  So when we visit, it’s a big deal to make sure we visit the bakery counter and it’s a delight to watch 3 sets of little fingers reaching up in anticipation of their prize.

HonieGrandad would bring home rolls of cookie cough freshly prepared that day and the children would experiment with the different fillings they could add to make the cookies more favourable. Anything from chocolate chips to peanut butter would go in and sprinkles to finish off, for the real deal.

Making cookies is so easy that your little ones can do it. If they know how to rub things in with their fingers or sprinkle, then they can make cookies.  The kitchen floor might resemble the floor of a bakery afterwards – but the experience of making and baking cookies is not to be missed in any childhood.

The recipe I use is simple, easy to remember and is ideal for shortbread (which should easily crumble and definitely melt in your mouth). The children even remember it as the 6, 4, 2 mix! It’s not hard to see why when you look at the ingredients.

This mix can also be frozen:  if you plan to do this, then it’s best to make the dough into a roll (sausage) and wrap in cling film till needed. When defrosted you can slice into discs ready to bake.

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Ingredients:

6oz (150g) plain flour

4oz (100g) unsalted butter

2oz (50g) caster sugar

**To make the cookies more personal and fun to make, look at and eat you could add any one of the following to the mix after all of the above have been added and mixed. If you are experimenting and combining flavours, remember to reduce the amounts:

  • Chocolate chips 2oz (50g)
  • Coconut 2oz (50g)
  • Raisins 2oz (50g)
  • Chopped nuts 2oz (50g)
  • Sugar strands 1oz (25g)
  • Cocoa powder 1oz (25g)
  • Peanut butter 1 tablespoon
  • Cinnamon 1 teaspoon
  • Sweeties (press into cookies before baking)
  • Almond essence (add a few drops & stick whole almond on top before baking)

Tools:

Bowl to mix

Fork to press cookies

2 x baking sheets, lined with greaseproof paper

Cooling rack

Fingers for mixing :o)

Method:

Set the oven 170 C/325 F/Gas mk 3.

Put all of the main ingredients (flour, butter, sugar) into the bowl and mix, rubbing between your thumbs and fingertips to blend.

**Add the additional flavours (if using) now.

When mix looks a bit like breadcrumbs, squeeze together to make a ball of dough.

Divide the ball into two (one for each large baking tray) and then pinch off smaller balls of dough and roll them into the size of a ping pong ball.

Place the balls onto the baking sheet, leaving room for them to spread and press down each one with the back of a fork (about 5mm high).

Bake for 15-20 mins (I do it for 17 mins) and then remove from oven, leave for 10 mins and then transfer to a rack to cool.

If you want to make shapes instead of simple rounds:

Flour the surface you are working on

Place the ball of dough on surface

Roll out using rolling pin (about 5mm thick)

Use cutters to make shapes

Reform the dough into a ball and repeat

To make iced cookies:

Iced with Love for Valentine’s Day

Mix 3 tablespoons of sieved icing sugar with 3 teaspoons of water and mix to a smooth paste.

If adding colour, use a cocktail stick and apply a little at a time mixing thoroughly.

Apply icing mix to cooked and cooled cookies and allow mix to spread over cookie.

Add sprinkles (optional) and allow to set before eating.

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About HonieMummy (HonieBuk)

Mum of two girls (16 & 9) and step-Mum to one boy (15). All of whom are bright, fun-loving, creative and musical and make me proud and despite his disability (CP) my step-son and family face challenges with a smile and the will to succeed. Love to travel (mainly US/Canada/Scotland), passionate about photography, music is a must, always in HoniesKitchen, love a bit of crafting and I'm learning to knit (maybe even crochet). I'm a networking junkie and of course there has to be time (quality time) with my amazing family! I like to Blog infrequently whenever it takes my fancy and I don't mind sharing my ups and downs, advice and querky ideas with you all. I will mostly post recipes and photos of food, family and travel. I love to review products that my family and me would use - I kinda consider it my 'duty' to let you all know if something is as good as it says on the tin and a 'must buy' product, that all families should know about. Find these in HonieLikes. If you like what you see, please tell me - I work hard at these things :o)
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7 Responses to Shortbread Cookies (made by kids, eaten by all)

  1. Pingback: Tweets that mention Shortbread Cookies (made by kids, eaten by all) | honiebuk -- Topsy.com

  2. helen says:

    Will we get some at a coffee morning?! They look lovely.

  3. Beckickles says:

    WOW! You entered twice! Good effort and thankyou so much for supporting Oui Chef!

    This is a great idea and I love your little slideshow – brill xxx

  4. Michelle says:

    My mouth is watering and I can’t wait to try these out with my children!

  5. Jenny says:

    They didn’t work very well with gluten free flour, perhaps I didn’t make them thick enough? Or the oven was too hot? Or both – oh well they taste lovely so will try again!

    • I bought mine from Morrisons. There are lots of recipes that make up all sorts of gluten fee stuff to make up for the flour and I figured hey, they do it it a bag, it’s called gluten free flour, lol. I wonder if it differs from brand to brand.

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