Christmas has never been my thing. Lunar New Year is the only festive season in my parents’ home and I had never been a party-girl. It was my current workplace that brought some meaning to it. We even have not one but TWO huge pine trees in the office!

To join in the festive season this year + buying the stamping tool, we did a little DIY gift for the guardian angels around us.

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Stamped Shortbread
(Adapted from Dailydelicious)

100g unsalted butter (cold and cut into small pieces)
1/8 tsp salt (can omit if using salted butter)
40g icing sugar
120g cake flour
45g rice flour

Method
1. Put butter into a bowl
2. Sift cake flour, rice flour, icing sugar and salt over butter
3. Mix butter into flour with fingers till dough
4. Warp in cling wrap/ baking paper and chill for an hour
5. Preheat oven to 160 degree c
6. Roll dough, est 5mm thick
7. Cut into desired shape and stamp cookies (if using)
8. Bake 15 – 20min

Notes
– make ~30 pieces
– Mixing in point 3 took me around 5mins
– Chilling in the fridge for more than an hour will be too hard to work with the dough immediately
– After stamping with wordings, i chill them for an additional 10mins before baking. this helps the wordings to keep its shape
– i use fan mode + top heat and rotate tray at 15min mark and bake for additional 3 to 4min
– personally prefer using all cake flour instead of cake flour + rice flour

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And, I just learnt that packing is way more body aching than baking the shortbread/ cookie itself!

Nothing big, nothing much.
Just a little handmade token.

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