Short and sweet. Part two
This post will cover a different shortness and sweetness as it involves shortbread. For the dessert on Monday's supper club, one of the elements was shortbread. You might remember that I'm always recommending that if something you're cooking involves any degree of effort, it's worth making a bit extra.
So it was with the shortbread and, I'm happy to tell you, I made about twice as much as I needed. Despite having given a lot of it away, I've still got a bit left but it's so moorish I'm about to make another batch. This is where you come in because I think you should do the same.
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There's a nice lady, (how do you know she's nice? You've never met her. -Ed.), who writes for the Guardian, called Felicity Cloake. Her gig is to choose a dish, find recipes from a number of people, make all their recipes then combine the best elements from all of them to produce 'the perfect whatever'. I had used her shortbread recipe for Monday and was immensely happy.
Here it is, and I recommend putting a few minutes aside to knock out a batch over this back holiday weekend cos you've nothing better to do and they're yummy.
115g butter, at room temperature
55g caster sugar (golden is best for flavour)
Good pinch of salt
130g plain flour
40g ground rice
Demerara sugar, to finish
1. Pre-heat the oven to 150C. Put the butter into a large mixing bowl, and beat with a wooden spoon until soft. Beat in the sugar and salt.
2. Sift over the flour and ground rice and mix to a smooth dough; if it doesn't come together, add a little more butter.
3. Line a 15cm cake or tart tin with baking parchment, and pat, or lightly roll, the dough into a shape slightly smaller than the tin. Alternatively pat out to 1cm thickness and cut into biscuits and put on a lined baking tray. Put in the fridge to chill for 15 minutes until firm.
4. Bake for around an hour (about half that for biscuits) until cooked through, but not browned. Take out of the oven and cut into fingers, slices or squares.
5. Allow to cool for a couple of minutes, then sprinkle with demerara sugar and transfer to a wire rack. Once cold, this should last for a good few days in an airtight container
55g caster sugar (golden is best for flavour)
Good pinch of salt
130g plain flour
40g ground rice
Demerara sugar, to finish
1. Pre-heat the oven to 150C. Put the butter into a large mixing bowl, and beat with a wooden spoon until soft. Beat in the sugar and salt.
2. Sift over the flour and ground rice and mix to a smooth dough; if it doesn't come together, add a little more butter.
3. Line a 15cm cake or tart tin with baking parchment, and pat, or lightly roll, the dough into a shape slightly smaller than the tin. Alternatively pat out to 1cm thickness and cut into biscuits and put on a lined baking tray. Put in the fridge to chill for 15 minutes until firm.
4. Bake for around an hour (about half that for biscuits) until cooked through, but not browned. Take out of the oven and cut into fingers, slices or squares.
5. Allow to cool for a couple of minutes, then sprinkle with demerara sugar and transfer to a wire rack. Once cold, this should last for a good few days in an airtight container
That's pretty clear and as it's so easy you should have a batch tempting you very soon. If you want to read the full article, you can visit it here,
Kirk out
RevoltingFood.com
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