I’m determined to get a head start on my holiday baking this year, since I was a little late in the game last year and regretted not getting started sooner. Shortbread is a classic cookie that is a definite must on any holiday treat tray and a favourite for many. Gay Lea butter is one of 6 ingredients in this delicious shortbread recipe and the true star of my holiday baking every year. As a Gay Lea Ambassador, it’s only natural that I love their butter, but I REALLY love that Gay Lea only uses pure and preservative-free cream from 100% Canadian milk produced by their 1200 local dairy farmers. It’s definitely a butter that I prefer to use when doing my holiday baking, as I trust the quality and taste.
It’s no surprise that Gay Lea was the proud sponsor of The Royal Agricultural Winter Fair this year on November 7 – November 16th. Although I was unable to attend, I was fascinated that they provided 15 25kg blocks of butter for the Butter Sculpture contest! WOW! That’s amazing! They even handed out shortbread cookies I hear…yum!!
I bake a classic shortbread every year that my mom also makes, but this year I decided to make it a little more festive with a decadent drizzle of chocolate and caramel on top. The Gay Lea butter brings the ingredients together beautifully in this recipe and gives it that slight creamy taste that you’d expect in an awesome shortbread recipe. It’s an easy recipe and the key is all in how you bake it – low and slow!
2 cups all-purpose flour
1 cup butter, softened
1/4 cup sugar
Candied cherries, quartered
10 caramel squares
1/2 cup semi-sweet chocolate chips
Preheat oven to 200 degrees F.
Mix flour, butter and sugar together until light and fluffy. If crumbly, keep mixing until it pulls together. Scoop using a small cookie scoop or teaspoon onto cookie sheet lined with parchment paper. Lightly mould edges to make round and gently press down on each mound with palms to flatten slightly. Place a candied cherry 1/4 piece onto tops of each cookie. Bake for 2 hours. Let cool completely.
Melt chocolate chips in a microwavable bowl in the microwave for 1 minute, stirring half way through. Heat for another 20 seconds if needed until melted. Scoop into small plastic baggy and snip tiny piece of corner off to pipe. Pipe drizzles of chocolate across cookies. Let cool. Repeat steps with caramels and drizzle onto cookies in opposite direction of chocolate.
Let cool in fridge for a few minutes to set. You can serve right away or freeze for later in a cookie tin between wax paper. You could easily leave out the chocolate and caramel drizzle for a more traditional shortbread, or just have the chocolate drizzle without the caramel. So many variations that are all so delicious!
Gay Lea Shortbread Contest
Do you have a shortbread recipe that you absolutely love? Gay Lea wants you to share with them how you enjoy your shortbread by uploading a picture to Instagram or Twitter, using the hashtag #GayLeaShortbread. You could WIN 1 of 3 prizes including a KitchenAid Stand Mixer or 1 of 2 year’s supply of FREE Gay Lea product. Open to residents of Canada only. Read the full contest rules and regulations to learn more. Good luck!
Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.