I’ve never been to Poland…. Treat recipe # 3 Shortbread Stars

During my quest for a healthy lifestyle, a Polish friend’s mother *Olga offered her fresh (straight out of the cow unpasteurized milk and her daily made ricotta cheese).  Her cow is milking again so I get my fortnightly order delivered to my door by Olga.  This morning I gave her my homemade Shortbread Stars as a Christmas Treat.  As an aside I asked her what type of Coffee do they have in Poland, as Italian’s have their Espresso’s, Cafe latte’s, machiatto’s …The response surprised me “I’ve never been to Poland”. This is a women that speaks Polish, raised her children to speak Polish, and often attends Polish Masses. The information that she proceeded to tell me also made me reflect on the line from our national anthem ‘for those who’ve come across the seas we’ve boundless plains to share…’ She was born in Germany during the war, her Polish parents were removed from Poland at this time to work in Germany.  After WW2 she lived in a displaced persons camp until they migrated to Australia. Marriage, children and grandchildren later she is milking a cow to provide me with milk and cheese

… Australia is a land full of stories and lots of assumptions

*name changed to allow her privacy in Blogland

Shortbread Stars Treat Recipe # 3

Ingredients

225g plain flour; 115g rice flour; 115g caster sugar; pinch salt; 225g butter

Method

Preheat oven to 150°C. Line a baking sheet with baking paper.

Place plain flour, rice flour, caster sugar, salt in the bowl of a food processor. Make sure the butter is cut into small pieces and add to the bowl.

Process on low until the butter is blended in and the mixture resembles fine grains of sand. Tip the mixture out on to a lightly floured work surface and knead gently until the entire mixture comes together in a smooth ball.

Wrap the ball of dough in clingwrap (plastic film) put into the fridge for at least one hour.

Remove the chilled dough from the fridge and let it return to room temperature, roll out on a bench until it is 5mm thick.  Use a star cutter (or any shape cutter you have, I also have a Christmas Tree) to make star shaped biscults. Place the stars on a baking paper lined pastry sheet and lightly dust with caster sugar. Bake for 18-20 minutes or until just starting to get golden around the edges. Allow to cool completely before storing.

They make great Christmas gifts, and they should keep for at least two weeks when stored in an airtight container in a cool dark place. That’s if they aren’t eaten or given away before then. Merry Christmas to all
Shortbread Stars
This recipe is an adaptation from my favourite blogger’s Shortbread Twoways Sandra Reynolds
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