23 June, 2014


This Monday feels particularly good, which is strange for a Monday.  My little ones are all still snoozing, Peter is at the office, and the sky is heavy with the promise of rain this afternoon.  I think I'm mostly just thankful for life-- specifically the one I've been given, and the gift to be able to stay home and raise our children day after day.

We finished off our weekend at a picnic with nearly all of the families with babies and young children from the church we're attending here.  We met so many great people and tiny babes (ruh-roh!), and shared delicious food and conversation hours past nap time. It was a great day.

Here's a chocolatey, buttery shortbread recipe to kick off the week. And it only has four ingredients.

So, happy Monday, everyone! It's a good day to be happy.

We made these shortbread biscuits last week, and I can't wait to make them again.  The original recipe doesn't call for chocolate chips, but I was in the mood, so we tossed in a cup.  Cranberries would also be great.

These are a good treat to carry along to playgroup or church, where my little ones nearly always look for a snack but they can't always have what is available.

I was on the hunt for a basic recipe as I forgot all measuring cups and spoons when we moved. This one did the trick, and eyeballing measurements worked just fine for us-- a pinch here, handful there. . . turns out constant baking pays off.

Gluten-Free Chocolate Chip Shortbread Biscuits via All Recipes

100g cornflour (I expect arrowroot would work as well)
160g white rice flour
8 tablespoons icing sugar or caster sugar
175g unsalted pastured butter, softened
optional: chocolate chips, dried cranberries

Sift flours and sugar together in large bowl. 

Add butter and mix with hands until soft dough forms.  Dough should be slightly wet, but if it seems too wet, add a bit more of either flour.

Roll dough into log, wrap in parchment paper or cling film and refrigerate for about an hour.

Once dough is chilled, preheat oven to 150ºC. Cover a baking tray with parchment paper. Slice log into 1/4" pieces. Bake for about 20 minutes or until edges are lightly browned.

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