Joseph’s family traditionally had Walkers Shortbread for Christmas. Our kids look forward to them every year.
When I was in High School I had a friend who traditionally made Shortbread in November for Christmas, so I have always been intimidated to try it. I can’t believe I didn’t research it until now.
Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and Walkers Shortbread is Scotland’s largest food exporter.
According to The History of Scottish Shortbread – Historic UK, “The story of shortbread begins with the medieval “biscuit bread”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.”
After researching I decided to play around and the results are a pleasant twist.
1 lb Unsalted Butter Softened
1 12/ cups Powdered Sugar
10-15 drops doTerra Wild Orange Essential Oil (1 tsp Orange LorAnn Candy Oil)
4-5 drops doTerra Star Anise Essential Oil (1/4 tsp Anise LorAnn Candy Oil)
5 1/2 cups All-Purpose Flour
Preheat the oven to 325 degrees. Cream together butter, powdered sugar, and oils. Add in flour 1/2 cup at a time. The last cup and 1/2 you will need to knead in by hand.
Dust a pastry sheet with powder sugar. Roll out dough to 1/4 inch thick.
Cut out dough. Traditionally it is cut in circles, rectangles, or squares. You may poke holes with a fork for decoration. Bake for 15-20 minutes until golden brown on the edges.