In three short weeks, the schools will close for the long December holidays. Just. Three. Short. Weeks. From that day onward our offspring will become our full responsibility for every hour of every day until somewhere in mid-January. It is both a wonderful and terrifying thought.
In a gallant attempt to rescue any and all days in the upcoming holiday from being spent in a mall listening to awful Christmas Holiday soundtracks and trying to avoid ill-mannered shoppers with complete disregard for personal space, I have already launched into full Christmas gift preparation mode. It is quite foreign to me this idea of Christmas shopping in November. I am usually one of those poor, slightly deranged souls cramming themselves between trolleys, unhappy children and frantic shoppers in the gifts under R200 section of Tannie Woollies the week before Christmas. Not exactly the place where you will find clear evidence that it is in fact “A time of peace and goodwill to all men.”
It is quite liberating all this pre-season organization and planning. What it lacks in shopping trolley violence and an all-out war for fresh vegetables the night before Christmas, it does certainly make up for in being able to put lots of actual thought into gifts. So, I have been thinking things like this – if these cookies are already on the shelves in the store, but they are meant to be given at Christmas, which is still six weeks away, WHAT DID THEY PUT IN THEM TO MAKE THEM LAST THAT LONG?????
I have also been thinking – I really really really hope that no one buys ME very old foodstuffs for Christmas, because I don’t think I want to eat made in July Christmas cookies, even if they are in a very pretty tin. Nee dankie! And that got me thinking that I can actually make my own foodie gifts. Duh!
Today, I am linking up with Karon Grieve’s bloggers challenge “FESTIVE FOODIE GIFT CHALLENGE”. I made these you-really-cannot-eat-just-one Short Bread cookies. I think that these buttery gifts filled with all my love and appreciation will be perfect for the kiddo’s Teachers Gifts. I have found beautiful jars, ribbons and gift tags, and I am really excited to give something homemade this year.Fellow food bloggers with fabulous ideas to share can link up with Karon’s challenge on her site Larder Love by clicking here.
The challenge ends on Monday 18th November. for non-bloggers, hop over to the site, there are already some very interesting foodie gift ideas on the list. I have just had a vision of myself baking cookies, making jam, pickling things, flavouring other things and printing out cute vintage jam jar labels the week before Christmas. Can one be addicted to seasonal mayhem I wonder?
- 200 g flour
- 100 g corn flour
- 100 g castor sugar
- 200 g butter
- 100 g icing sugar for dusting
- Sieve the flour, corn flour, castor sugar into the bowl of your mixer.
- Add the butter and process until the mixture comes together like cookie dough.
- Form the dough into even sized balls and place on a baking sheet lined with baking paper.
- Bake at 180˚C for 12 – 15 minutes, until lightly golden.
- Remove from the oven and allow to cool for a few minutes until you can handle them with your fingers.
- Toss the shortbread cookies in the icing sugar and place on a cooling rack until completely cooled.