We made it!
We survived 2015 and a full season of Christmas markets and were so pleased that so many people found our shortbread irresistible. Sometimes we just couldn’t keep up with all the people who wanted to try our shortbread! We ran out of samples and flavours more than once. It was delightful to meet so many people excited about our little shortbread company and to get so much lovely feedback. We’re taking a little break this month and starting on February 1, we’re looking forward to another terrific year bringing our lucullan delights to you.
Here’s to a prosperous and happy 2016 for all!
We use only the finest natural, organic and fair trade ingredients in our shortbread and we lovingly make every batch by hand: shaping it, cutting it, packaging it, labeling it. It’s the way my great grandmother made her shortbread and it’s the way I learned to make it from my Dad (who used to work in his grandmother’s bakery). We believe that all the hand crafting and the specially chosen ingredients make it the best shortbread anywhere!
We’ll be bringing lots of samples to the next market – please come by and give our new winter flavours a try! And we do hope you’ll take some cookies home! And if you can’t make it to a market, please visit our Bake Shop.
Happy New Year!!!
And to say thank you to all our wonderful customers who made last year such a success, here’s one of Great Grandma Mabel’s recipes for you to try. This dough is perfect for decorating with royal icing and sparkling sugar to make Christmas cookies or cookies for any occasion. It holds it shape well and bakes up crisp and tasty.
- 1 cup butter
- 1 cup icing sugar, sifted
- 2 cups all-purpose flour
- almonds or candied cherries (optional)
- Preheat oven to 300 degrees.
- Cream together butter and sugar. Gradually blend in flour, mixing until smooth. Chill if very soft.
- On lightly floured board, roll out to ½ inch thickness and cut into small rounds. Or roll out to ¼ inch thickness and cut with cookie cutters into Christmas or other shapes (perfect for decorating with royal icing).
- Place on ungreased baking sheets. Decorate the round shortbread with almonds or cherries if desired. Bake at 300 degrees for 15 to 20 minutes until set but not browned.