Showing posts with label shortbread. Show all posts
Showing posts with label shortbread. Show all posts

Monday, October 28

LEMON POLENTA COOKIES

Lemony, Buttery, Sugary
............. no more explanation needed 

LEMON POLENTA SHORTBREAD COOKIES 

100g sugar
200g flour
100g fine polenta (cornmeal)
zest 1 lemon
pinch salt
200g cold butter


If you have a food processor
dump all ingredients and whizz for approx 5 minutes until mixture clumps
otherwise put all of the dry ingredients in to a bowl 
add butter and rub in until mixture clumps together

tip mixture out on to a sheet of cling film (seran wrap)
bring together into a large sausage shape
wrap in cling film and refrigerate for at least 1 hour

remove from fridge and slice into 1 cm discs
if the mixture crumbles you can just squidge it back together 
but a few more minutes in the fridge will make it easier 

bake for 30 minutes
until edges are just turning
turn oven off and allow cookies to cool in the oven with door ajar
(this makes them really crisp and crumbly)

Tuesday, January 1

Buttery shortbread


OK, so most people will be posting ways to help you cleanse or detox
But I say what better way to start the year than with the recipe for crumbliest butteriest shortbread
You can make this keep it chilled in your fridge and slice, cook serve mouth melting cookies with the click of a perfectly manicured finger



RECIPE
100g sugar
180g plain flour
120g corn flour (cornstarch)
200g soft butter*

METHOD
throw everything into your food processor and blitz until it starts to form a dough

alternatively
throw everything into a bowl and rub with your fingers until it starts to come together

You do not want to overwork this dough

a light hand equals a crumbly cookie

tip mixture which may be breadcrumby and not quite like a dough into 2 freezer bags 
I use a 1kg bag that measures 25cm across the bottom
You can use clingfilm but I like the freezer bags as everything is contained and you can squish the dough together without fear of crumbs escaping

now squish the dough down and form into a cylinder 


now chill for at least 20 mins but up to a week (probably last longer than that really)

when you are ready to eat your cookies
preheat oven to 160c
cut cylinder into 1cm discs and lay on an ungreased cookie sheet
bake in the oven for 20 mins or until just turning golden at the edges
turn oven off, leave door ajar and leave the cookies to cool in the oven 
this will make them really dry and crumbly


you can dust with icing sugar
a few of these plonked in a Kilner jar 
make a wonderful hostess gift 

let me know if you make these 
and how you get on


Tuesday, June 5

Rose Petal and Lemon shortbread

 This is a light buttery delicate cookie
The sweeter smelling your Rose the more rose imbued your cookie will be




RECIPE
4 ozs butter
2 ozs sugar
4 ozs plain flour
2 ozs corn flour (corn starch)
Petals from 4 roses (washed and chopped)
Zest of half a lemon

METHOD
Put all the ingredients in a food processor and blend until a dough comes together
give it a few minutes
You may need to add another tspn of butter
-If you do not have a food processor simply rub the dry ingredients in to the butter
until it becomes sandy and nubbly
then add rose petals and zest and bring together to form a dough

Do Not Over Work The Dough


Tip out dough onto cling film (seran wrap)
and bring together to form a cylinder
you can squish it with your hands through the cling film to get a nice tight firm tube
refrigerate for 30 mins
preheat oven to 155c
line cookie tray with baking parchment
cut your cookies into 1-2cm thick discs
lay on tray and bake for 20 mins
After 20 mins turn oven off but leave cookies in the oven for further 10 mins
open oven door and leave to cool in the oven
These last 2 steps are important and  give you a really light and crisp cookie
 You can make these cookies all Lemon by simply omitting the Rose petals
and upping the lemon to use all the zest of 1 lemon

Either way delicious
enjoy
x

Wednesday, April 18

Caramel Shortbread


Loosen your belt 
crumbly shortbread, creamy caramel and chocolate 
Yum!

INGREDIENTS

100g sugar
200g butter
250g Self raising flour
50g cornflour (cornstarch)
400 ml can condensed milk
200g choc- milk or dark (I use half milk and half dark)



METHOD

Heat oven to 180'c
Line a 20cm x 30cm swiss roll tin with parchment paper
combine butter, sugar, s r flour and cornflour in a food precessor until it comes together in a dough
Press into tin evenly and bake for 20 mins
remove to cool
Meanwhile you want to make your caramel 
Place your tin of condensed milk in a pot and boil for 2 hours 

When caramel is ready and shortbread is cooled tip caramel into a bowl and stir vigorously until it becomes smooth
I find half a tin is enough but you can use the whole tin if you wish (it can be a bit sickly and too much of a good thing, 
you can store the remainder in the fridge and use for a delicious ice cream topping !) 
melt your chocolate ( I melt it in the microwave, the trick to this is to take it out while there are still lumps and then stir until smooth)
Spread over caramel, leave to cool 
Place in fridge
If you want to cut it into even squares you will need to let it come to room temperature before cutting



heavily adapted from Rachel Allen's Chocolate peanut squares

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