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Posts Tagged ‘shortbread’

Sometimes I come across a recipe which is just so simple and so perfect that I have to run straight into the kitchen to try it out.

Last week, this happened twice!

First was Emily’s delicious Wholegrain Double Apple Breakfast Cake.  This one demanded immediate action –  I was literally pulling the cake out of the oven within an hour and a half of reading the recipe.  The batter was baked in a lined roasting pan and Em’s instructions were dead simple (mix the wet stuff together, then add the dry).  Best of all, it gave me an opportunity to use up some of the apple butter that we’d made a couple of years ago.

The combination of bicarbonate of soda (baking soda) and yoghurt caused the batter to honeycomb, giving the finished cake a spongy texture somewhere between a thick pancake and an apple Danish.

Oh, how my boys loved this one!  Big Boy took a giant slab to uni for lunch, and I caught Pete nibbling on it all the next day.  The recipe and instructions are here, and I substituted apple butter for the applesauce, and plain (AP) flour for the sorghum and wholemeal. Emily suggested that any leftovers would make a great bread and butter pudding!

. . . . .

The second thing that had me charging into the kitchen was this gorgeous shortbread recipe by Dan Lepard.  I’ve been calling them Alice in Wonderland cookies, and they were great fun to make, albeit a little fiddly.

I made the two doughs in the food processor, but ended up making the stripes thinner than Dan recommended, which made them a little harder to work.  Most of them turned out quite well…

…but I did end up with a couple of “Picasso” cookies…

My darling friend Joanna has done a much neater job with them here.

Thanks to Dan and Emily for such great recipes.  I’ll definitely be making both of them again soon!

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A last minute Christmas recipe!

This shortbread is crumbly, tender, and only uses a few ingredients – flour, rice flour, butter and sugar.  Adapted from a recipe in the Marie Claire Kitchen cookbook, it’s easy to make and very festive!

  • 175g (1½ cups) plain (AP) flour
  • 125g (¾ cup) rice flour
  • 200g (7oz) unsalted butter
  • 80g (80ml or 4 metric tablespoons) caster (superfine) sugar
  • pinch of fine sea salt
  • extra caster (superfine) sugar for sprinkling

1. Preheat the oven to 190C/375F or 175C/350F with fan.

2. Line a  20cm/8″ square pan OR a 31 x 14cm/12 x 5½” biscotti pan with parchment paper.

3. Into a small bowl, sift the flours together with a pinch of salt – don’t skip this bit, as it helps ensure a light, crumbly texture in the finished shortbread.

4. In a large mixing bowl with an electric mixer, cream the butter and sugar until light and fluffy.

5. Add the flour all at once, and using a clean hand, bring the dough together, mixing it gently until well combined but still light in texture.  Work the mixture as little as possible.

6. Turn the dough into the lined tray and press it evenly into the prepared pan.  Prick all over with a fork.

7. Bake for 5  minutes, then reduce the oven temperature to 150C/300F or 140C/285F with fan.  Bake for a further 20 – 25 minutes, or until the shortbread is a light golden colour.  Remove from the oven and sprinkle with a little extra caster sugar, then allow to cool in the pan before slicing.

Click here for a printable version of this recipe

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