Rich Shortbread | |
| Recipe Supplied by: Jennipher Marshall-Jenkinson | Serves: 0 People |
| 100g butter, softened 50g caster sugar 150g plain flour 25g coconut flour or semolina Finely grated rind of 1 orange Finely grated rind of 1 lemon Method: Cream the butter and sugar together in a medium sized mixing bowl until light and fluffy. Using a fork, gradually stir in the flours and grated rind of the orange and lemon, then draw the mixture together to form a ball, but try not to work it too much, so that the mixture stays cool. Press mixture into a lightly greased, 18cm microwave proof low sided flan dish or baking tray - forming it into a circle. Prick the top all over with a fork then pinch up the edges with your finger and thumb. Cook for approximately 3 minutes using a 900 watt oven, until the top is set. It will still be pale in colour, so do not allow it to brown. Leave to stand for 3 -5 minutes, then cut the shortbread into 8 triangles, whilst still leaving it in the baking dish. Dust the top with a little extra caster sugar. When cold carefully remove each triangle from the dish and store in an airtight tin. Talking point: Did you know that it was the Norsemen that brought their 'Sunbreads' to Scotland and northern England all those years ago - this was the forerunner of 'shortbread' - the 8 segments representing the sun's rays - this was why it was always baked at Christmas time - to bring out the sun and a smile on people's faces. |
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