Yesterday I made shortbread based on a recipe from this book, my children had it with stewed apple (bramley apple, sugar, cinnamon and sultanas) and custard- this was yummy, here it is....
100g soft light brown sugar
350g plain flour
pinch of salt
1/2 teaspoon vanilla paste/extract
75g toasted chopped hazelnuts
2 tablespoons demarera sugar to sprinkle over
20cm lined tin
Preheat the oven to 170
cream the sugar, butter and vanilla together until very soft, light and fluffy
sift over the flour and salt
add the hazelnuts
cut the mixture together with a metal table knife until it comes together, do not 'over work' *said in a Paul Hollywood like fashion*
pour into prepared tin (good to have paper over the tin edges to lift shortbread out later)
pat down
prick all over with a fork
chill in the fridge for 15-30mins
sprinkle with demarera
bake for 40mins
remove from the oven and cut into triangles, (mine were all sorts of sizes, some smaller for lunch boxes, others larger for bribes/rewards/treats!)
when cool, lift out the tin with the paper
can be kept up to 10days in an airtight container
Enjoy!
Cx
You don't say when to put in the toasted hazelnuts but I don't suppose it really matters :)
ReplyDeleteGutted you didn't make the semi-finals Cathryn, I loved your little clashes against Paul! Can you and/or Sarah-Jane post a recipe about how to make a nice lemon cake or carrot cake :)
ReplyDeleteThis looks amazing guys, TFS!!....
ReplyDeleteWell done for doing so well both of you, I loved watching your baking triumphs and trials :D and wish you all the best in your futures ....