It's been one of the mildest winters in Denmark and so the first snow we has only fallen in the last week or so. Snowy Day activities are generally outdoor - building snowmen and igloos and sliding down hills!
However, when it's -4C and the two year old keeps taking off his gloves, resulting in bright red hands and lots of tears, it's time to find something else to occupy us both.
Shortbread is always a favourite in this house, and making it is literally child's play :)
We made Almond Shortbread - I've adapted a fantastic recipe from BBC chef Lorraine Pascale - but any number of added ingredients will work well - Lemon, Chocolate Chips, Orange....
My little one loves to use the mixer and he's pretty adept. I find putting the bowl inside the sink helps prevent any spillage catastrophes!
Almond Shortbread:
Preheat oven to 170C
125g Butter at room temperature
50g Golden Caster Sugar - plus extra to sprinkle
1tsp Almond Extract
50g Chopped Almonds
190g Plain Flour
Cream the butter and sugar until pale and creamy.
Mix in the almond extract.
Add the chopped almonds and flour and fold in until combined with the butter mixture. It will start to come together after a minute or so.
Press the mixture into a lined 8 inch tin and smooth with the back of a spoon.
Score the round into halves, halves again and halves again, making 8 triangular biscuits. Prick the biscuits with a fork. Bake for 30 minutes at 170C.
Turn out onto a wire rack to cool. Sprinkle with caster sugar while still warm.
Enjoy!
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