Shortbread

We had a fun time making this. With 20 odd guides we had to triple the recipe though. So the Guides worked in their patrols around four big tables all joined together. That way things were close to hand and basically in the middle (? ? ? for all to reach).

The Rawleigh essence is a powerful essence. To much and the smaller children feel as though their taste buds are poisoned/assulted. So check the smell of the essence as you open it. Not with your hand above the opening but by moving the hand back and forth, past the essence bottle opening, and taking a deep breath. If the kids reaction is wow that's strong...use less essence. If not use a little more as a 'guestamit' amount.

We also found that colouring the base mix with coco powder and food colours made for a more exciting time come the eating / swopping of the shortbread once baked. there were also less squobbling involved.

Makes 1 large circle or 16 fancy shapes

220g butter, softened
90g caster sugar
1/2 tsp Rawleigh Almond Essence
280 g plain flour
60g cornflour
Extra caster sugar

Beat butter until very creamy and add the sugar and Rawleigh Almond Essence.
Beat well and gradually work in the sifted flour and cornflour.
Roll out mixture on a lightly floured board and cut into shapes with fancy cutters. Sprinkle tops with extra caster sugar if desired and bake in a moderately slow oven on greased baking trays for 30 to 35 minutes.
Loosen and cool on trays.