EASY EASTER SHORTBREAD
The best memories I have of baking especially at Easter is coming into the kitchen after school and smelling and seeing what my mom had baked. My favourite cookie that my mum would make is the butter shortbread cookie which I will share with you here today.These butter shortbread cookies are super easy to make and decorate and are far better to make homemade vs store-bought cookies.
My mum used to make these amazing double shortbread cookies which are two pieces of shortbread loaded with jam in the middle and icing on top. We always used to fight over those when we were kids just because they were doubled up and stuffed cookies.
After moving to Canada I had to get this shortbread recipe from mum so I could bake it with my kids, which is actually my grandma’s recipe. I love lemon and so does my family which is why I created this shortbread cookie with lemon drizzle. My youngest Rhia is the helper to decorate the cookies even though she eats more than the actual decorating.
Of course there is always a fight to see who gets to finish off the lemon drizzle icing or to have the first taste of these butter shortbread cookies. Seeing the joy in my children’s eyes reminds me of when I was a child. I always make sure there is enough to go around for all of my family. Between you and I though, I always have the last one, it’s called a bakers privilege in our house. My mums coconut squares which she makes from potatoes, and her millionaires shortbread which is a shortbread cookie, then caramel topped off with chocolate are two other cookies I miss from back home in Scotland.
How to make the perfect shortbread?
Making shortbread really is an easy no fail recipe as long as you follow the directions. I was taught the secret to making the perfect shortbread is by going slow and easy with your dough. If you don’t have patience it will crumble but you can correct that by using the heat from your hands to mould the cookie dough again. It’s all worth it in the end for the buttery, crumbly biscuit of shortbread.
I make shortbread cookies all year round for my family because they enjoy them and to include the kids to create lasting memories of baking with their mum that can go on for generations. Shortbread cookies are also great with strawberries and cream or you can dip half the shortbread in chocolate for the chocolate lovers out there. Whichever way you choose to eat your shortbread cookies the best part is that it’s a very versatile cookie
I hope you all enjoy -Nicola Don
Cookie Cost Breakdown
- Corn Starch – $1.78 for 1 tub cornstarch can check
- $3.49 for 1 1lb block butter
- $3.29 Icing sugar 2lb bag
- $7.97 All-Purpose Flour 10kg bag
- $1 for 2 Lemons
Grandma’s Butter Shortbread Recipe
- 1/2 cup cornflour (starch) 125ml
- 1/2 cup icing sugar 125ml
- 1 cup all-purpose flour (plain flour) 250ml
- 3/4 cup of softened butter (175ml) room temperature is best.
- 1 lemon rind finely grated (keep back some rind for the icing drizzle and keep all the juice) (you may want 2 lemons depending on how much lemon flavour you want in the cookie and the drizzle)
- Sift together corn starch, icing sugar, and flour with wooden spoon
- I usually get in there with my hands to feel the texture and blend in the butter and the lemon rind (keep some of the lemon rind back for icing if you are doing the drizzle) until soft, smooth dough forms.
- If dough is too soft to handle, cover and chill for 30-60 mins.
- Either roll small balls then flatten with a lightly floured fork then place 11/2″ (4cm) apart on ungreased cookie sheet; OR
- With a rolling-pin, roll the dough on a lightly floured surface by using the palm of your hand first as the heat will make it easier to flatten to 1/4″ (6mm) cut into shapes with cookie cutters. I used the rabbit shape here for Easter
- Decorate whatever way you want or use a lemon icing drizzle like I have
Lemon Icing Drizzle
- 1 whole lemon for juice (for making the most of the juice of a lemon put in the microwave for about 45 seconds which lets out more juice)
- Mix in 4-5 tablespoons of icing sugar
- Combine all ingredients until it’s quite thick
- Taste to see how sharp it is you may need to add more icing sugar
- Then place in a ziplock bag, snip a small end of the bag and ice your cookies
- What I do is have it quite thick first to go round the edges then let it dry
- With the leftover icing I put it back into the bowl add more lemon or water to thin it down slightly then ice the inside as this will prevent icing from going all over the place
Decorated Easter Bunny Butter Shortbread
Butter Shortbread with Lemon Drizzle
Easter Giveaway- Canada Only- Share your Favourite Easter Memory in the Comment section followed by #CBB to be entered. Make sure you use the email address you want me to contact you at if you are the random winner. Winner gets an envie of Canadian Coupons. Contest closes Monday April 1, 2013 at noon EST! Good Luck.
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