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Simple Traditional Shortbread (only 4 ingredients) Just like Grandma used to make

November 28, 2024 | Cook From Scratch

Simple Sew Kitchen Bowl Covers

Learn how to make these gorgeous and practical bowl, or sourdough jar covers that will make a beautiful addition to your kitchen. A simple, quick, sew and one of my favourite ways to use up scrap fabric, add texture and extra colour to the kitchen or a gift to a friend. This is a great project for a beginner and will have your kitchen filled with bowl covers in no time!

YOU WILL NEED:

  • Bowl you wish to make cover for
  • Fabric
  • Elastic, I use 7mm
  • Bias Binding, I use 12mm but wider can be used
  • Fabric Scissors
  • Pins or clips
  • Ruler
  • Washable Sewing Marker
Haberdashery Links: Simple Sew Kitchen Bowl Covers

https://www.amazon.com.au/shop/sarah_wildmothering/list/3DQEVNZL614W6?ref_=aipsflist

A quick note on fabric and what you might find in my cabinet

My favourite fabrics to use and I will recommend are natural fibres such as Cotton and Linen, these are my most worn fabrics. They are breathable, have a really wonderful feel and extremely comfortable to wear, which is something that is extremely important to me when choosing something to wear or sew with, because if it’s not comfortable I won’t wear it. To make my bowl covers I have chosen cotton to use cotton, now let’s get started!

HOW TO SEW YOUR BOWL COVER

  1. Begin by laying your fabric right side facing down and placing your bowl upside down on your fabric. With your washable sewing marker trace all the way around your bowl. Using your ruler add and an extra 1 1/2 inches to your circle and cut your fabric
  2. Open one side of your bias tape and pin right sides together onto your fabric all around the edge of circle overlapping the bias at the end 1/2 inch
  3. Sew in the crease of your bias tape around the entire circle
  4. Turn your bias tape over to the wrong side of your fabric (you will keep your bias tape folded on the other side) and top stitch all the around close to the edge of your bias. Leave a 2 inch opening for your elastic
  5. Here you can either measure your bowl and take off 4 inches to get the length of elastic or my personal preference is to thread the elastic through my bowl cover first and try it on my bowl and adjust elastic until I have my desired look and then cut and sew my elastic. To thread my elastic I attach a safety pin and feed through my bias opening around the entire circle until it comes out the other end
  6. Pin your elastic ends together and sew
  7. Stretch your bowl cover open with hands to get your elastic all the way in before sewing the bias opening closed
  8. Enjoy your beautiful new bowl cover! I love to use these when making sourdough, yeast breads, for my sourdough starter and even made one to cover my coffee machine grinder!

Simple Traditional Shortbread (only 4 ingredients) Just like Grandma used to make

One thing about the way I bake is I love keep it traditional! Minimal, common, household pantry ingredients. There’s a reason why traditional recipes that have been passed down from my family, learnt together, or been introduced by me have stood the test of time and anyone who tastes them is asking for the recipe and humbly requesting more.

This in itself is a love language and something that brings me SO much joy. With only four ingredients this is truly a simple and delicious counter top treat and trust me when I say once you bake these you will be craving these buttery biscuits often. One thing I love doing for my family or in the case friends drop by, is have something delicious on the countertop cake stand ready to grab in need of comfort

I have been making these beautiful shortbreads for my family since I was a little girl and now adore making them for my husband, children and friends. So with love from me to you, here is my beloved Traditional Shortbread Recipe, made many afternoons for my family growing up to enjoy after dinner with a warm cuppa

INGREDIENTS

  • 250 grams room temperature butter, I prefer grass fed 
  • 1/2 cup white caster sugar
  • 1/2 cup rice flour
  • 2 cups plain flour

METHOD

Pre-heat fan forced oven to 170 degrees Celsius and line a tray with baking paper

Whip room temperature butter either by hand or with an electric mixer for one minute then add sugar and whip until pale and creamy

Combine your flours before gradually adding them to butter mixture while mixing on low until just combined, should be just starting to crumble. Do not over mix. If the dough is too buttery add 1-2 tbsp of flour. Turn dough onto bench and bring together with hands. In summer I recommend refrigerating dough for 10-30 minutes to make handling easier

There are two ways to cook your shortbread

1. place entirety of dough on your tray and press until spread out to desired thickness, I like 2cm, and poke rows with a fork

2. roll out dough on lightly floured surface and use a cookie cutter to get desired shape. Use a spatula or butter knife to pick up and place on baking tray, gather dough, roll and repeat until you have used up all your dough. Occasionally I love to add edible flowers or petals here to make them extra beautiful

Bake shortbread for 12-20 minutes or until edges of biscuit just start to turn golden brown, the biscuits will be soft straight out of the oven but harden as they cool. If you baked the shortbread uncut now is the time to cut into fingers before dough hardens

Enjoy with a cup of tea in the garden or on your rocking chair