The recipe can be jazzed up easily in a number of ways - you could add some essences/extracts, and even a bit of lemon zest would give these a great twist! I added some Mayan Chilli Chocolate Powder from Gewurzhaus (cocoa powder, chilli, cinnamon and cayenne pepper) to some of the dough for chocolate shortbread with a bit of a bite. I also love to add matcha powder for green tea shortbread!
Recipe adapted from: my great aunt Gladys
Ingredients
5.5 oz (155g) butter
2 oz (55g) icing sugar
7 oz (200g) flour + some extra if needed
Method
1. Preheat the oven to 150 - 160 C (65 - 70 F).
2. Cream the butter and sugar until light and fluffy.
3. Fold in the flour until combined. The dough will be very soft, but if it's too sticky, add some more flour (just a little bit at a time!) until it can be rolled into a ball in your hands without sticking to everything.
4. You can roll the dough out into a sheet and cut shapes out (make sure you chill the dough in the freezer after it's cut to make it easier to handle and transfer to your baking trays), but another simple way to make the cookies is to roll the dough into logs, cover them in cling wrap, chill them for a while and then slice them into pieces.
Na na na na na na na na na na na na na na na na BATMAN!
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A little more on the Cake Bake and Sweets Show - it was fantastic, with so many different stalls and presentations. There was a lot of sampling of delicious and moist mud cake from the Wedding Chapel Made Of Cake. I particularly enjoyed Tim Clark's (of Cacao) presentation on eclairs, and Janet O'Sullivan's (of The Cupcake Lady) fantastic and informative presentation on ganache. I've come away with some great tips to try out!
Tim Clark's Cocoa Pop eclairs |
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