It’s beginning to look a lot like Christmas…..
There are now only 15 days to go until Christmas. I am under the hammer this week, as I am seriously under prepared for the holidays.
This week I am working on presents for hubby and the kids to give workmates and favourite teachers.
When I am thinking about Christmas presents for work colleagues, I am always looking for something small and inoffensive, something that is useful, but also doesn’t cost that much (in December we have 4 birthdays as well as Christmas). The gift that I have found works well is my Christmas Tea Towels, wrapping up a round of shortbread.
I love these Tea Towels, with their Christmas messages, and a gift to eat is always appreciated. I really love it when Edward comes home with text messages from colleagues thanking him for the thoughtful present.
To make your own Christmas Tea Towel….
- 1 Plain Tea Towel (personally I love linen tea towels, however these can be difficult to find, and any tea towel will work)
- TearClean Stabiliser
- Designs from The Word on Christmas, or More Words on Christmas collections
- Embroidery Threads
- Thread Snips, bobbin fill etc….
- Load your embroidery machine with the designs for your tea towels.
- Press your tea towel with a hot iron. Fold in half lengthwise, and press the center into the towel to assist with hooping.
- Take a piece of tear clean stabiliser, and hoop together with your tea towel, ensuring the center of the tea towel is lined up with the center of the hoop.
- Embroider the design of your choice onto the tea towel.
- Once embroidery is complete, remove from the hoop, remove an excess stabiliser, and press.
- Take your round of shortbread, and wrap with the tea towel, ensuring the embroidery is shown on the front.
- Tie up with a piece of decorative Christmas ribbon to complete.
My favourite shortbread recipe…..
- 250g butter, at room temperature
- 100g (1/2 cup) caster sugar
- 300g (2 cups) plain flour, sifted
- 90g (1/2 cup) rice flour, sifted
- Preheat oven to 150°C. Line two round cake tins with baking paper.
- Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
- Gradually add the combined flour, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth.
- Divide the dough into 2 equal portions. Use your hands to shape each portion of dough into the base of the cake tins.
- Use a sharp knife to score the disc into 8 wedges and use a fork to prick the dough all over. Repeat with the remaining dough to make a second disc.
- Bake the shortbread in oven, swapping the trays halfway through cooking, for 40 minutes or until light golden. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely. Cut into wedges to serve.