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Posts Tagged ‘shortbread’

  1. Lavender shortbread biscuits

    June 30, 2015 by sarah

    When in Paris, we walked by a massive department store and I could not help myself from going in. The food hall was like at Harrods. We spent 3 hours in there, or more accurately I dragged my husband around for 3 hours! It had an amazing array of food stuffs from all over France, naturally, but also from all round the world. I wish I could of taken more back but we managed to bring back a bag of different cheeses, saucissons and dried ham, plus some chestnut flavoured yogurts (yum!). I also found some unusual spices that I did not have in my cupboard (including wild pepper from Madagascar) and I bought some culinary lavender and a cute Eiffel tower cookie cutter. And so this recipe was inevitable. The lavender adds a slight floral hint without it tasting of your favourite Aunt’s eau de toilette!

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    Use the best quality butter your can get i.e. the top shelf butter in the supermarket, probably French stuff if they have it. You will REALLY taste the butter in this recipe so it must be good and not fridgey either. Handle it very gently using implements not a food processor. Refridgerate the dough well before cooking as with any pastry and do not over cook. It must be crisp but pale – the butter and sugar will make it colour easily so watch it like a hawk and I would recommend checking every 5 minutes maximum towards the end of cooking.

    Bon appétit!

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    Lavender Shortbread Biscuits

     

    150g unsalted butter, cut onto small pieces and soft

    75g caster sugar

    150g plain flour, ‘OO’ if you can get it

    75 rice flour

    good pinch of salt

    1 tablespoon of culinary lavender flowers, finely chopped (with a mezzaluna chopper is easiest)

    Use a wooden spoon to cream the butter and sugar together. Then use a fork to mix in the flours, lavender and salt. Bring the crumbs together into a ball and knead until it just comes together and no more, otherwise the shortbreads will be tough. Pat into a flat round and wrap well in cling film. Refridgerate for 30 minutes or more if you have the time to do so.

    Lightly flour a smooth work surface and a rolling pin. Gently roll out the dough, working from the middle out to reduce stretch on the dough. Cut out into shapes and place on baking parchment on a baking sheet. Place in the fridge for at least 30 minutes.

    Cook at 170º C or 150º C if fan oven, for 25-30 minutes, watching carefully towards the end so it stays pale. Cool on a wire wrack and dredge with caster sugar if desired. The shortbread will last for several days in an airtight container – if you can resist eating it all in one go!

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  2. Perfect Shortbread

    September 25, 2013 by sarah

    Perfect shortbread – so simple it is hard! Who would of believed it? But I have found some simple tips that seem to make difference to create that perfect shortbread. Recipes from ‘Mary Berry’s Ultimate Cake Book’ (BBC Books, 2003) and ‘How to make perfect shortbread’ on The Guardian Word of mouth blog (http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/30/how-to-make-perfect-shortbread). To me shortbread should be crisp but short and crumbling as the sand on Mull so it melts in your mouth and tastes of nothing but butter and the subtle sweetness of sugar. No fancy flavourings in this one!

    Use the best quality butter your can get i.e. the top shelf butter in the supermarket. You will REALLY taste the butter in this recipe so it must be good and not fridgey either. Handle it very gently using implements not a food processor or your hands. Refridgerate before cooking as with any pastry and do not over cook. It must be crisp but pale – the butter and sugar will make it colour easily so watch it like a hawk and I would recommend checking every 5 minutes maximum towards the end of cooking.

    150g unsalted butter, cut onto small pieces and soft

    75g caster sugar

    150g plain flour, ‘OO’ if you can get it

    75 rice flour

    good pinch of salt

    Use a wooden spoon to cream the butter and sugar together. Then use a fork to mix in the flours and salt. Pour the crumbs into a well greased loose bottom fluted pan of about 8″/20cm diameter. Gently pat down until all the flutes are equally filled.

    Refridgerate for 15 minutes or so. Bring out and prick all over with a fork and score into 8 wedges – in a pretty pattern if for a show.

    Cook at 170 degrees or 150 if fan oven, for 30-35 minutes, watching carefully towards the end so it stays pale. Bring out and remark the scoring before sprinkling with more caster sugar. Cool in the pan before removing for serving. The shortbread will last for several days in an airtight container – if you can resist eating it all in one go!

    An alternative way of shaping is to gently kneed the crumbs until they stick together and form a smooth dough which you can then press into the tin or roll out to make a large round or individual biscuits (bake on parchment). But I found this shortbread was not as crumbly melting as the former method, though the top was smoother which might be important in showing.

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