Nothing brings people together like good food. I enjoy cooking, baking & eating good wholesome food. Most of all, I love talking about it too! I hope you find joy in some of my recipes.
Joined 4 years ago
Butter shortbread: 250g Clover unsalted soft butter 200g corn flour 200gm all purpose flour ½ cup granulated sugar
Fruity mince filling: 2 cups cake mix (raisins & sultana's) ½ cup finely chopped red & green glaze cherries ½ cup finely chopped citrus peel ¼ teaspoon ground coffee powder ½ teaspoon mix spice ½ cup Hulletts muscavado/ brown sugar 1 cup cold water 1 teaspoon vanilla essence
Butter Shortbread: 1. Heat the oven to 175'C. 2. Using an electric mixer, whip the butter together with sugar until very light & fluffy. 3. Sift the flours & gradually add to the butter to make a soft biscuit dough. 4. If the dough is too sticky, continue to add spoonfuls of flour to bind until non-sticky to the touch. 5. Using a coated (spray & cook) patty pan, roll the dough out onto a floured surface, cut rounds & gently place into the patty pan. Note: it is shortbread so it will crack when mishandled so be careful & gentle. Poke the base of the biscuit shell with a fork for air & to prevent biscuit from swelling when baking. 6. Place a teaspoon of mince filling into the biscuit shell & cover with a cookie cutter shape like a heart, star, flower, etc using the same biscuit dough. 7. Using a timer, bake for 20 minutes until the edges of the biscuit is golden. 8. Remove, cool & sprinkle with icing sugar. 9. Store in a sealed container & refridgerate for freshness. This cannot be frozen because the shortbread will disintegrate over time unless the base is made with short crust pastry then you can freeze for 1 month only.
Mince filling: 1. Place ingredients in a saucepan & mix. 2. Boil on stove for 5 minutes on high & stew for 5 minutes on low. Becareful not to burn the fruit by stirring on high. Then leave it to stew on low. 3. Remove from heat to cool for a few hours. 4. Once cool, lightly blitz with a hand blender for a few seconds to a pulp consistency, but not too smooth, it needs to still be a bit clumpy & to taste the fruit bits.
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Quite the appetiser to enjoy with a cuppa' on a sunny afternoon or a great accompaniment to any picnic basket to reminisce by the lakeside. Scrumptious & delicious every time.