Tag Archives: shortbread

Proper Old-Fashioned Christmas Tree Shortbread

Utterly delicious, delectable and delightful is this recipe for buttery, sweet shortbread! And also, they are a doddle to make and take only 10 minutes to cook. First batch was made on Sunday with the grand kids and I feel that we will be on at least our third batch by the end of week!

Makes 8 – 12 slices in a 23cm tin or numerous Christmas trees or stars!

What you need…

175g plain flour

125g butter, cubes and at room temperature

50g caster sugar, plus extra for sprinkling

A good pinch of salt

1 vanilla pod, seeds scraped out

Christmas tree or star-shaped cookie cutters and a lightly buttered baking sheet (or 1 x 23cm lightly buttered tart tin for more traditional shortbread slices)

What to do…

Preheat your oven to 190˚c / 375˚f / gas 5.

Chuck all the ingredients into your food processor and pulse until a dough is formed. Roll out and cut your chosen shapes out. Roll out again and repeat (you can probably only roll out twice as you don’t want to be fiddling around with the dough). Alternatively, roll it out to fit the tart tin, press the mixture in and fork the edges.

For the shortbread biscuits, bake in the oven for 10 minutes, until they are just starting to turn golden at the edges. If your cooking the big one in the tart tin, bake for 30 – 35 minutes and then cut it into 8 – 12 segments as soon as it comes of out the oven.

When cool, sprinkle with caster sugar (or spray with edible gold in Sophia’s case!)

That’s it! Enjoy with a hot cup of tea or just by themselves – seriously yummy!

 

Lemon Posset with James’ Gran’s Shortbreads

Fresh, intense, zesty, sweet and light as air – that’s the posset and then you bite into the light but crisp, sweet, buttery shortbread – what a combo! And with the added joy that this little duo is made in minutes and is stupendously easy. The only downfall is that you make waaaaay too many shortbreads and…I don’t believe they keep very long…can’t actually verify that!!!!

Makes 6 possets and about 30 shortbreads!

What you need…

600ml double cream

150g caster sugar

Finely grated zest and juice of 2 large lemons

for the shortbread

2 x baking sheets, liberally buttered or lined with Bake O Glide

175g plain flour

90g icing sugar

60g ground almonds

25g cornflour

250g unsalted butter, chunked

What to do…

To the possets first: bring the cream and sugar to the boil in a saucepan. Remove from the heat, tip in the lemon zest and juice and whisk thoroughly. Pour into serving bowls or teacups. Pop into the fridge for a couple of hours to set.

Meanwhile, make the shortbread: preheat your oven to 180°c / 350°f / gas 4. Into your food processor, tip the flour, icing sugar, ground almonds, cornflour and butter chunks. Whizz to create firstly a breadcrumb-like mixture and then a soft dough.

Spoon walnut-sized or plum-sized blobs (depending on how big you want the shortbread) onto your baking sheets, leaving space in between for spreading and pop into the oven to cook for 10 – 12 minutes or until they are lightly golden.

Remove the shortbread from the oven and allow to firm up on the baking trays for 10 minutes before transferring to cooling racks to cool down completely. Make a cup of tea and undergo stringent quality control testing of the shortbread whilst it is cooling!

When you’re ready to serve, simply present your possets with a couple of shortbreads each to their lucky recipients. Enjoy the crunch and buttery gorgeousness of the shortbread with the luscious, sharp freshness of the possets – nothing short of delightful.

Tip…

If you want thicker shortbreads, use a buttered fairy cake tin or bun tin to dollop the uncooked mixture in – it can’t spread so much so you end up with fat, little shortbreads! I made both types and loved them both equally!

Inspired by…

James Martin (and his Gran for the shortbreads)

How easy…

Super easy, super fast, super impressive!

Orange Chocolate Shortbread Cookies

These cookies make for a lovely little treat and they are spectacularly easy and very fast to knock up. The cookie is crisp, rich and crumbly and then you bite into the gorgeous crunchy nuggets orange chocolate – just yummy. Make them with kids – they’re nearly instant – or make them just for yourself, if you fancy a quick hit of baking therapy! (Moving house: I needed some Cindy-in-the-kitchen time). Either way, you’ll love ‘em.

Makes around 20

What you need…

2 x baking sheets, lightly buttered or lined with Bake O Glide

175g butter, cut into cubes and soft

75g caster sugar

175g plain flour

75g semolina

85g Terry’s chocolate orange, chopped into wee nuggets

What to do…

Preheat your oven to 190°c / 375°f / gas 5.

Tip the butter and sugar into your food processor and whizz until pale and fluffy. Add in the flour and semolina and whizz again until the mixture begins to form course breadcrumbs. Scrape down the sides, remove the blade and then stir in the chocolate pieces.

Shape the mixture into around 20 walnut-sized balls and arrange on your baking sheets, leaving enough room around them to spread. Flatten them with the heel of your hand. Pop them in the oven and bake for 15-20 minutes or until the edges of the cookies are golden.

Allow to cool for a few minutes and then use a palette knife to transfer to cooling racks.

Once cool, make yourself a large mug of tea or coffee, find a relaxing spot to sit in with your favourite book or the newspaper and enjoy some me-time, munching your way through these delicious cookies.

Inspired by…

Mary Berry

How easy…

Childs’ play, I’d say!