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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Christmas Shortbread   
    Categories: British, Cakes, Cookies   
         Yield: 14 Shortbread   
       
     3 1/2 oz Caster sugar (100 g)   
         7 oz Butter (200 g); softened   
    10 1/2 oz Plain flour (300 g)   
     1 3/4 oz White chocolate (50 g);   
              - chopped into sm pieces   
         2 tb Pistachios; chopped   
     1 3/4 oz Chocolate (50 g);   
              - milk or dark,   
              - chopped into small pieces   
       1/2    Orange; grated zest only   
         3    Chai teabags   
       
     Preparation time: 30 minutes   
     Cooking time: 30 minutes   
        
     Christmas shortbread is very easy to make so they are perfect for the   
     children or to give to friends and family as DIY foodie Christmas   
     gifts.   
        
     Fill your shortbread with your favourite festive flavours like   
     chocolate, nuts, and spices.   
        
     Beat together the sugar and butter in a large bowl until pale and   
     fluffy. Stir in half the flour until combined then add the remaining   
     flour and use your hands to bring it together. Add your chosen   
     fillings and use your hands to bring the dough into a rough ball.   
        
     Roll the dough into a fat sausage, roughly 5 cm (2") in diameter. Wrap   
     tightly in cling film and refrigerate for at least 1 hour or until   
     solid. See tip for freezing advice.   
        
     Preheat the oven to 200?C/180?C Fan/Gas 6/400?F and line a baking   
     tray with baking paper.   
        
     Unwrap the cling film and slice the sausage into 14 rounds, roughly 2   
     cm wide. Place onto the lined tray and cook for 15 to 20 minutes or   
     until the edges are beginning to brown but the tops have no colour.   
        
     Leave to cool slightly and enjoy. These will keep well for at least 1   
     week in a sealed container, but the fresher they are the better.   
        
     Recipe by Sophie Whitbread   
        
     Recipe FROM:   
        
       
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