Saturday, 19 February 2011
Oh! as promised, here is the recipe for my red nose day shortbread cookies! This is definately one of the best shortbreads ever! I've tried to reduce the quantities as much as possible as obviously I've used it over the years in hotels etc!
150g ground almonds
1250g plain flour
500g icing sugar
pinch of salt
zest of 1 lemon
beat butter and sugar til white and fluffy, add flour, salt, almonds and zest. lastly add eggs. do not over mix as this will result in a shortbread that is not as light and delicate after baking. leave to rest in a fridge for 30 mins. roll out on a lightly floured surface to desired thickness ( about 1/2 inch for cookies). for best results cut out and place on tray and rest in fridge for 10 mins before baking as this will stop them spreading or shrinking in the oven and allow then to keep their shape. pop in the oven 190C/375F/Gas 5 for about 15 mins, they should be cooked without colour, to make sure they are, turn one over, you will be able to tell if there is uncooked dough or not. sprinkle with sugar as soon as they come out the oven.
As well as on their own with a brew, this shortbread recipe is fab as part of a dessert eg. strawberry shortcake ( sandwich fresh whipped cream and strawberries between thin layers), use in trifles instead of sponge fingers, aside of a creme brulee! the list is endless!
In this pic opposite I've used a pistachio shortbread as a garnish for a lemon curd and pistachio iced parfait.