Contribution by Fiona John

FJ: Traditionally [this shortbread] was shared in my home on New Years Eve at 2pm, after the chimes of Big Ben with our UK family and friends. Then, at midnight, with US family and friends.

The ingredients [were] gathered from our local Aldi, Grocery Outlet, Oh Happy Days, Armen Market, and Super King.

What’s the point in having a great recipe if it can’t be shared?

This one has been enjoyed by many over the years.

[The following image is of] my last New Years batch of shortbread baked at [our home on] Mount Curve Ave, Altadena, out for delivery to neighbors and friends.

Fiona John has called Altadena home for more than two decades. She and her family lost their home in the Eaton Fire.

MUM & AUNT JOAN’S SHORTBREAD RECIPE FROM SCOTLAND, TWEAKED BY FIONA

Ingredients:

• 16 oz butter
• 16 oz flour
• 6 oz cornflour
• 2 oz rice flour
• 6 oz powdered sugar
• 2 oz sugar

Instructions:

• Hand knead or use a kitchenAid dough hook
• Divide  into 4 & roll each 1/4 into approximately an 8 “ roll.
• Slice into 1/4” rounds
• Use hand to press out each round
• Bake at 300 for 30 mins.
• Allow to cool & dry for 15 mins
• Enjoy!

The following two images are from Altadena Cooks’ attempt to recreate Fiona’s beautiful recipe.

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Note: This contribution was sent to Altadena Cooks through email correspondence, and responses have been edited lightly for clarity. See an issue? Please email me at altadenacooks@gmail.com