How to Bake the Best Mothers Day Gift Ever

Mothers Day is a day to celebrate our Mothers, Step Mothers, Grandmothers and women who are like Mothers to us.  For many, Mothers Day is a reminder of the precious Mothers who are no longer here and we celebrate their legacy too.

While we treasure our Mothers it is usually difficult to select the perfect gift.  Most of us wander around or scroll looking for a special present to show our Mum’s how important they are to us.

The commercialised version would have us believe that Mum’s like to receive a lot of slippers, bath bombs and body lotions.  I would prefer a destination holiday, a years supply of flowers or perhaps a Cleaning Service forever – or just anything really, that doesn’t contribute to cluttering my home!

My gift to my Mum will be home made.  Something that she will enjoy and share.

Thank goodness for my friend Anita!  She is the most wonderful Chef – you can read all about her here .  Anita has created a recipe so delicious and yet so simple to make.   The picture below is my home baked version of these delicious, melt in the mouth shortbreads (obviously anyone can whip these up!).  I gave the recipe two stars for “Very Easy”.

Simply gift wrap with some cellophane, add a ribbon and you have created the perfect Mothers Day Gift – a gift made with love.

We wish you a wonderful Mothers Day!

Enjoy

Debra & Anita xx

 

Print Recipe
White Chocolate, Cranberry and Roasted Pistachio Butter Shortbread
A delicious nutty shortbread which is easy to make.
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Roast the pistachio kernels in a moderate oven for 5 minutes and leave to cool.
  2. Cream the butter and sugar until pale and fluffy.
  3. Add the vanilla.
  4. Stir in half of the flour.
  5. Then add pistachio kernels (either chopped or whole), cranberries and white chocolate with the rest of the flour. Mix until just combined (don't over mix or it will become stodgy when baked)
  6. Roll the dough into a cylinder shape using a sheet of baking paper to make smooth and compact. Chill in the fridge for 1 hour until firm.
  7. Remove from baking paper and slice into 1.5cm rounds.
  8. Place on lightly sprayed baking paper on baking tray. Space apart to leave room for spreading.
  9. Bake at 170 degrees until lightly golden - approx. 10 - 12 minutes. The shortbread tastes better with a little colour but not brown. Leave to cool on the tray.
Recipe Notes

Mothers Day ShortbreadIf you want to get fancy, you can drizzle some melted white chocolate over the shortbread and sprinkle with finely chopped extra pistachios.

Wrap up in cellophane and tie with a ribbon.

Variation:  Use Macadamia Nuts instead of Pistachio Kernels.

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