Rosie Makes: Douglas Fir Shortbread

Douglas Fir Shortbread

This week is St Andrew’s Day, celebrating Scotland’s patron saint, and, for me, the start of festive baking! I always begin my Christmas bakes with a seasonal shortbread recipe – you can see more in the Everything Looks Rosie archive here. This year I was inspired by our trip to the Hermitage in Highland Perthshire where I foraged Douglas Fir pine needles and made them into a fir sugar ready for Winter baking. A few Christmases ago I made chocolate pine pots which were delicious, and here the fir sugar adds a subtle zesty note to cut through the buttery shortbread. To make them, you will need:

150g plain flour
100g butter
50g Douglas Fir sugar (see below) plus more for dusting.

I made more Douglas Fir sugar than I needed: it’s not an exact science but I used 250g of sugar and a handful Douglas Fir needles, whizzed together in a blender. Pour through a sieve and store in an airtight jar. Alternatively you could use 1 vanilla pod and follow the same process.

Douglas Fir Shortbread

Preheat the oven to Gas 4/ 180C/ Fan 160C. Place the flour and butter in a bowl and rub together to form crumbs.

Douglas Fir Shortbread

Add the Douglas Fir sugar and mix to form a dough.

Douglas Fir Shortbread

Chill for half an hour then roll out the dough. Using a star-shaped cutter, cut out stars and place on a baking tray lined with nonstick baking paper.

Douglas Fir Shortbread

Douglas Fir Shortbread

Bake for 8-10 minutes until just golden. Sprinkle with Douglas Fir sugar while still warm. Leave to cool and firm up.

Douglas Fir Shortbread

Douglas Fir Shortbread

Douglas Fir Shortbread

Douglas Fir Shortbread

The shortbread will keep for up to 1 week in an airtight container.

Douglas Fir Shortbread

Douglas Fir Shortbread

Douglas Fir Shortbread

Recipe adapted from this one for vanilla shortbread stars.

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