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| Note the portion control on this crumbly sassy shortbread; small and large fingers are sensible in health terms but also go further 'Ab-so-lutely wonderful and crunchy; and so easy to make!' Taster |
It's amazing what a difference a bit of orange and a few nuts can make to classic chocolate shortbread; they turn something already wonderful into something truly fabulous.
What doesn't change is the fuss-free preparation: a few minutes of mixing then the dough is pressed into a baking tin with no rolling or cutting. It bakes at a low temperature for a good 40 minutes.
67 used spelt-flour to make it free of common wheat; it adds something special to the lovely nuttiness. If there isn't any spelt in the cupboard, wheat is fine. No eggs are needed.
Shortbread generally is not healthy -- it contains butter and icing sugar -- but can be made less damaging by using half or all wholemeal flour. Portion control also helps but honestly, cookies should be seen as an occasional treat. They won't harm anyone.
Cost: £2
Serves: depending on size, 10-20
Ingred:
7 oz/215 gms plain flour (or to be healthier, half white half wholemeal flour or completely wholemeal)
1 tsp baking powder
1 1/2 oz/45 gms unsweetened cocoa powder
1/2 tsp salt
zest of two medium oranges
8 oz/250 gm unsalted butter, left out overnight or zapped in the microwave for 20 sec until soft
4 oz/125 gm icing sugar
1 tsp extract of Valencia orange (opt) or vanilla
1/2-2/3 cup coarsely chopped walnuts
Method:
Line a 9x12 inch/30x23 cm with greaseproof paper
- Preheat oven to 300f, 150c, gas 2-3
- Sift together flour, cocoa, baking powder and salt, using a fine-mesh sieve. (Sifting gives a light texture; if using w/meal flour, mix in bran left in sieve)
- Stir in orange zest until evenly distributed
- In a large bowl, using electric beaters or a table-top mixer, beat softened butter and icing sugar until smooth and pale, about 3 minutes
- Mix in orange essence or vanilla and nuts. Add flour mix; beat on low speed until dough starts clumping and sides of bowl are clean.
- Press the dough into a 9x12 inch/30x23 cm tin or equiv. pushing it into the sides and corners. If holes appear, patch them with dough from a thicker part.
- Level the top with a spatula or knife.
- Mark out the biscuits with the point of a sharp knife; don't cut through the dough, simply make guidelines for cutting the shortbread when cooked.
- Bake 40 mins or until top changes from shiny to dull and it feels firm to the touch.
- As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
- Leave in the tin to cool 30 mins, then move the shortbread to a wire rack
- Lightly dust with icing sugar OR melted 75% cocoa solids baking chocolate. stir in a bit of orange liqueur or orange juice & drizzle over
More biscuits on NavBar:RecipesI ...
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