TIME TO PREP: 20 minutes TIME TO BAKE: 12 minutes MAKES: 12 shortbread
rounds INGREDIENTS 8oz plain flour 8oz butter 4oz icing sugar 2oz white chocolate chips 1 tsp matcha tea powder TO SERVE (OPTIONAL) 6 scoops of your favourite ice cream to sandwich in between the shortbread
rounds - we like matcha and seaweed gelato METHOD 1 Preheat the oven to 190C.
Immediately pour the caramel over the cooled shortbread
and let cool completely, (about 45 minutes).
The new oven has been very good for us--we have been able to meet the growing demand for our products, maintaining both the quality of our goods and our working environment," said Anthony Laing, owner of Shortbread
by placing in a sturdy bag and bashing with a rolling pin, or whiz with the metal blade in a food processor.
The Walkers family business, founded in 1898, is a leading brand of food exported from Scotland and offers the widest range of shortbread
, traditional cookies, cakes, oatcakes and meringues to over 60 countries internationally.
My confidential advice to Mrs Salmond is to forgive her spouse his little flirtation but remind him forcefully that one shouldn't take one's shortbread
3 Line all 10 of the 8cm cake rings with baking paper, spoon the shortbread
mix into the base of each ring and press down until completely flat.
Graham, head chef at the Glenesk Country House Hotel in Edzell, Angus, first fell in love with cooking while helping his mum make cakes, shortbread
and scones at their home in Oban.
Valentine's chocolate shortbread
with white chocolate ganache and pomegranate covers most of Valentine's Day's credentials, or should I say cliches, on the food front at least.
Using a rolling pin, roll out the shortbread
dough on a lightly floured cool work surface until the dough is 4mm thick.
For the poached gooseberries: 500g fresh gooseberries, topped and tailed 350g unrefined golden caster sugar 50ml water (or elderflower liqueur) The juice of 1 lemon For the gooseberry curd: 400g poached gooseberries The juice of 1 lemon 2 fresh, free-range eggs 2 fresh, free-range egg yolks 125g unsalted butter, diced and chilled For the fool: 250ml whipping cream A few tablespoons gooseberry curd For the Breton shortbread
: 600g butter, diced, at room temperature 200g unrefined golden caster sugar, plus a little extra 700g plain flour 100g ground rice A pinch of Maldon salt Extras: A whisk Storage jars A suitable deep-sided baking tray for the shortbread
Method: First, prepare the shortbread
1/2 x 250g pack Duchy Originals Organic Butterscotch Shortbread