I’m someone who is passionate about food, whether that’s eating, creating, experimenting, entertaining or accepting my culinary failures (these are rare!!) I’m married to Emmet and together we have two fantastic sons and a dog (Mac). All of who thankfully are also real foodies (including Mac!)
I owe my enthusiasm for cooking to my mother Marie, when I was young (I’m not that old now!) I spent many Saturdays baking with her, which was usually followed by an evening of sampling the toils of our labour. Both my siblings are also fantastic cooks and indeed my father Walter has been known to put a sumptuous meal on the table, so the swapping of recipes is the norm in our family.
For a long time I have been toying with the idea of getting some recipes written down. Aside from school and college, I haven’t written much, so initially this seemed like a daunting task. However, recently I heard someone say that writing should be from the heart and thought I’m going to have a stab at this. So please bare with me and remember that my objective here is to share a sample of my favourite recipes with you.
So today the recipe I would like to share with you is for shortbread cookies, always a favourite with my kids and their friends and is really simple.
I don’t know if it’s just me but I don’t really like the taste of most shop bought biscuits, therefore I don’t buy biscuits except for digestives and at that they HAVE to be McVitie’s. And why these are allowed to slip through the net is because of their salty sweetness combination, great with a cuppa or with cheddar cheese.
Why am I telling you this? Well although the recipe below recommends unsalted butter I use salted butter to obtain that salty/sweetness combination.
You will need:
- 100g (3.5oz) white flour
- 75g (3oz) ground almonds
- 110g (4oz) unsalted butter (or salted butter)
- 50g (2oz) castor sugar
Preheat the oven to 180°C/350°F/gas mark 4
Put all the dry ingredients (flour, ground almonds and sugar) into a bowl and rub in the butter until you get a crumbly affect. Gather together into a soft pastry and knead lightly. Roll out on a floured surface to a thickness of about 5mm(1/4in). Cut into cookies using your favourite shaped cookie cutter. Place on a baking tray and put into your already pre-heated for about 10 to 15 minutes or until the cookies are a pale brown.
Tip 1: keep an eye on them because oven temperatures differ. Shortbread that is overdone can have a bitter taste.
Once cooked, transfer cookies to a wire tray to cool.
As an extra treat, drizzle some melted dark chocolate (I use 70%cocoa) over the cookies once they’ve cooled. Yum!
Tip 2: I recently tried this recipe using rice flour as I was making some cookies for a friend who has a wheat allergy. They were also very tasty so don’t be afraid to experiment.