Stuck indoors - want to bake?

As we all experience cabin fever with no school or work for the past few days, I thought I would share my recipe for Irish butter shortbread with you all. It is very simple and tasty with only three ingredients - and ingredients your grandmother would recognise!

This is one of the dishes I do in my parent and child cookery class. 6 children come along, aged 7-12, with a parent each and I make dishes of their choice and then they each make 3 different things. Usually it is shortbread, energy balls, homemade goujons and wedges and hummus. They sit down for a meal towards the end of the session and then take home the shortbread and energy balls.

I love educating people about food, where it comes from what it does for our bodies and how to use the food to make tasty, nutritious dishes. I am working on a new project lately where I am investigating the influence Irish emigrants have had on food throughout the world. So much of it is based on family traditions and handing down the recipes and traditions through the generations.

I remember when I was six or seven I learnt how to make shortbread. It is so easy to make and ready in less than 30 mins, ideal for a child or non bakers attention span in the kitchen! They can be cut into hearts for valentines Day, Shamrocks for St Patricks Day, Santas or stars for Christmas and simple rounds for Mother's Day, what a great way to encourage children to make presents for loved ones.

When I was younger I used to use stork or margarine but I strongly suggest you stick to the natural product that is butter and that is made so well in Ireland and exported all over the world.

I like to think of baking with the kids as quality time with a treat at the end. The sense of achievement for the kids is great. It can be made fully by hand but if you have a food processor it can speed up the process greatly.

Ingredients:

170g Plain flour

110g butter

55g sugar

Method:

1. Preheat the oven to 180 °C.

2. Rub the butter into the flour until it is like breadcrumbs, add sugar.

3. Gather the mixture together and knead to a ball. Alternatively mix all ingredients in a food processor.

4. Sprinkle the board with flour and roll out to about 7mm thick.

5. Cut into shapes and bake for 12-15 mins until pale brown.

6. Remove and cool on a wire rack. Store in an airtight container.

Variations:

You can add some lavender essential oil to make lavender shortbread or add orange zest for orange shortbread, dip half of each biscuit in melted chocolate if you like.

Storage:
These will keep in a airtight container for up to two weeks.