Shortbread biscuits
As expected, the ginger nuts didn't last more than a week.
Darina Allen's recipe was so good I decided to try another one of her recipe's in her 'Forgotten skills of cooking': shortbread biscuits.
They were very easy to do and are very tasty. Darina mentioned that depending on the butter used, the biscuits will taste British (salted butter) or French (unsalted butter).
I used my usual unsalted butter and as I tasted the first biscuit, I knew what she meant. Unsalted butter makes the biscuits taste like butter biscuits and less like shortbread biscuits.
Must re-do this recipe with salted butter!
Serves: 21 biscuits using a 5 cm pastry cutter.
Ingredients:
- 175g plain white flour
- 50g sugar (Darina mentions caster but I used what I had at home: granulated)
- 110g butter
- milk as needed
Method:
- Put the sugar and the sieved flour into a bowl and rub in the butter.
- Gather the mixture together and knead lightly. The mixture was very dry and I had to add some milk to bring the ingredients together. Add milk carefully as not to make it too wet.
- Roll out to 5 mm thickness. I used my marzipan spacers as aid. They measure 5 mm on the shortest side.
- Cut into rounds, heart or star shapes with a pastry cutter.
- Bake at 180°C for 8-15 min, until pale brown.
- Remove and leave to cool on a rack.
Comments
Post a Comment