Mmmm…don’t they look delicious?! Melt in your mouth drops of heaven. Every so often the Little Man will request a baking session and it is a plea that I am always happy to answer. The joy and concentration that he shows during the process is a delight to behold, not to mention the rewards at the end!
The recipe for these shortbread biscuits has been lovingly preserved in my mom’s school cookery book. Essentially fat and sugar creamed together before folding in the flour. My mother was therefore quite horrified when the electric whisk appeared.
She forgets that baking has to be adapted for a 2 year old and no cooking experience is complete for the Little Man unless it includes an electric whisk or blender. They are just endlessly appealing and I cannot resist the dazzling smile that they elicit.
The other thing that I usually do is convert the measurements to cups and spoons so that he is in charge of the process. The quantities may not be exact but everything’s turned out well so far!
115g (1/2 cup) butter or margarine
55g (1/2 cup) caster sugar
115g (1 cup) plain flour
Few drops of vanilla extract
Pinch of salt
Cream the margarine and sugar together.
Stir in the vanilla extract then fold in the flour and salt.
Roll into walnut size pieces and place on a greased baking tray then flatten with a fork.
Bake at 180°C/GM4 for 10 – 15 minutes then cool on a rack.
Giving the Little Man free reign with one tray, he chose sultanas, mini smarties and chocolate sprinkles to decorate his biscuits with before baking. I love how careful he is, thinking before placing every sweet individually talking me through his thought process as he goes.
The other tray was mine to make the ‘grown-up biscuits’. When cool, simply sandwich two pieces of shortbread together using butter cream and, hey presto, you have Viennese creams – one of my all time favourite treats.