The Boomer Corner
Holiday Baking Memories
My computer and I have been at war over me getting onto the blog site. It refuses to accept my six or so attempts at getting a password to work. My son tried to do it too. Didn’t work. That’s why I’ve been quiet. At Halloween I wrote about my first Halloween in Canada. The crepe paper witches costume did not survive the rain. Remembrance Day I was still trying without success.
Now Christmas is on its way! My late Mam loved Christmas. For us Christmas started in September when she made Christmas cakes, they had to be made early to give them a chance to age properly. The fruit was put in a large bowl and covered with rum or sherry, staying there for a week or so, being stirred occasionally. Then it was time for the actual cake making when the rest of the ingredients were added. We all had to take a turn stirring it, I think it was for luck (Mam had her traditions and we followed them). The batter was placed in brown paper lined pans of various sizes. I don’t know how many cakes she made but when I found her recipe, I did half of it and still had plenty. When the cakes were cool, they were wrapped in cheese cloth and placed in tins. After a generous shower of brandy, the tins were closed being opened every so often for another bit of brandy. People were always glad to receive them every year. It was a rich dark moist cake and was most delicious!
Shortbread is a popular cookie for Christmas. My favourite is a recipe that came from Betty a Scottish friend of Mam’s many years ago. I had friends call asking for the recipe again because they’d lost it, so I thought I would share it. I’ve called it Betty’s Shortbread’s for years, but I’ve done it as Scottish Shortbread’s because it makes it easier to find.
Scottish Shortbread Cookies
3 cups-1 lbs butter
1 cups sugar
8 oz rice flour
6 cups flour
Mix all ingredients. It will be like a coarse meal. You have to mix it with your hands until it’s ready to roll out. It takes a bit of time but it’s worth it. It goes from something like a course meal to a smooth cookie dough.
Roll into a rectangle that will fit on your cookie sheet. Take a fork and prick the top. (I do it in nice neat rows.)
Bake at 275F. (Not sure how long for-the recipe didn’t come with a time, you’ll have to keep checking after about twenty minutes.)
As soon as it comes out of the oven, cut it into rectangles or squares. This must be done when its warm.
About the Author
Linda Calder is a retired teacher. She likes to write and enjoys spending time with her family. She also enjoys going on cruises, taking pictures and scrapbooking.