I mean, you really can’t go wrong.
Fab company? Check.
Christmas decorating? Check.
Snow? Weeeeelllll, Australia doesn’t quite cut it now… give us 6 months and we’re so set for xmas in july, ehhh minus the snow. (note to self; experience white christmas… somewhere…)
But what’s also a more than a little fun, is the full throttle baking seshes we get to fully go cray cray on (whilst belting out Mariah Carey ‘All I Want for Christmas is You’, which reminds you of the movie Love Actually and the drummer kid… which now means you are tots in the mood to watch it now… ANYWAY back on track Bec…)
Cause, lemme just say, baking gingerbread as the christmas decorations were going up around the house totally set the whole christmassy vibe (plus meant I could chill around in the kitchen instead of messing around with them long garlands… but don’t tell mum that…)
And whilst we’re on the track of baking (cause yeah… we never talk about baking … haha I kid), these magazines keep getting more and more creative and keep pumping out absolute genius baking ideas! Total genius. I swear.
Last year I saw a pavlova wreath, OMG I gotta make that gorgeous thang.
These Donna Hay Raspberry Shortbreads, cause;
a) shortbread and raspberry jam is an absolute dreeaamm. Nuff’ said.
and b) cause… well… how cute are those stars?! Christmas perrrfect.
See, I have the problem of writing down a kazillion things I wanna make Christmas alone, and I never get round to it. (enter that insanely cool pavlova wreath). I mean, yah, I’m working my butt off a bit to earn the cash money dollah, but galz gotta do what a galz gotta do and stick to that ‘must bake list’.
So on the occasional day off, guess what?
RASPBERRY SHORTBREAD STARS
(recipe from Donna Hay Magazine, Celebrate, Issue 72, pg 142)
250g cold unsalted butter, chopped
1 cup (160g) icing sugar, sifted
1 1/2 cups (225g) plain flour, sifted
1/2 cup (75g) rice flour, sifted
1 teaspoon vanilla extract
1/2 cup (160g) raspberry jam
icing sugar for dusting
1. Preheat oven to 180C (or 335F). Place the butter, icing sugar, flours, and vanilla in a food processor and process until the dough just comes together.
2. Divide the dough in half, cover one piece with plastic wrap and place in the refrigerator. Roll out the remaining piece of dough between two sheets of non-stick baking paper to 4mm thick. Refrigerate for 30 mins or until firm.
3. Using different sized star shaped cookie cutters, cut out stars from the rolled dough, reserving left over dough. Pace the stars on a lined baking tray and refrigerate for 10-15 minutes or until firm enough to handle.
4. Combine the left over dough with the remaining chilled dough and using the back of a metal spoon, press it into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper.
5. Spread the jam over the dough and top with the stars, overlapping them slightly. Bake for 20-25 minutes or until light and golden.
6. Allow to cool completely in the tray and dust with icing sugar to serve! yum!
P.S. sorry for the excess of photos… I went a little cray… you know how it is
P.P.S. how could I forget…. MERRY CHRISTMAS FRIENDS!!