As you all know, I love my baking. So when my next door neighbour came over to me and said “do you want to make dinner for the adults” of course, I said yes. So then we sat down and had a nice talk and… well you get my drift. Long story put short, I was making dessert. The dessert was a strawberry and champagne jelly, with shortbread biscuits and a fruits of the forest sorbet. I am going to go through with you now 1 of the parts to this dessert.
Now before you go on and read, I am going to warn you that this is a very similar recipe to the shortbread nana style, an earlier post. In fact it is practically identical but there are a couple of twists this time.
You will need:
130g (4½ oz) Plain flour
43 g (1½ oz) Cornflour
46g (1⅝ oz) icing sugar
115g (4 oz) softened butter at room temperature
Preheat the oven to 150°C. Grease tray with butter.
Put in a bowl plain flour, cornflour and icing sugar and SLOWLY mix together so that all the ingredients in the bowl are combined. Then add softened butter. (NOT MARGARINE!) Cut the butter into small chunks. Then it’s time to get your fingers in! Rub all the ingredients in with your fingers until it resembles breadcrumbs. Continue kneading until it binds together to make a smooth, dough like, mixture.
Now place dough like mixture into a piece of cling film and leave to chill for 30 minutes. Once chilled it’s time for rolling and cutting. Dust the work surface with a little flour (TheBakerKid tip: when making pastry or something like shortbread always dust the surface with flour to prevent sticking. The only exception to this is bread when you sometimes use oil instead).
Then roll and roll. You should keep rolling till it is about 1cm thick and then get out a cutter of your choosing (whatever you have and fancy at that particular moment!). Once you have them all cut, put onto the greased tray.
Now it’s time to put it in the oven. 10-12 minutes should do the job. In the meantime you could sit back and put your feet up, or (the annoying part of baking!) wash up. Once finished take out and leave for 15 minutes before taking off the tray and putting onto a wire rack. Once cool it is ready to eat. You can dust some icing sugar or caster sugar on the top just to finish off the look. You could also add some strawberries which tastes gorgeous
THE BAKER KID