Posts Tagged With: biscuits

Rosemary shortbread

Allison was our gardener before Byron and she suggested this recipe to me. I was sceptical at first but lo! she brought some in that she had made and they were deeeeeelish! The rosemary bizarrely makes the biscuits taste of aromatic spices like cinnamon and ginger!

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Fresh from the garden: rosemary
Recipe source: adapted from a recipe by Yvette Van Boven in Home Made
Serves: 8 at home or 24 tastes

Equipment:

  • Paper towel
  • Baking paper
  • Measures: tablespoon
  • Scales
  • Medium baking tray
  • KitchenAid stand mixer with paddle attachment
  • Bowls – big, med, small
  • Butter knife and fork
  • Chopping board & knife
  • Cellophane bags and ribbon if needed
Ingredients:

  • 150g butter at room temperature
  • 50g caster sugar
  • 1 tablespoon honey
  • 250g self-raising flour
  • 1 pinch salt
  • A medium branch of rosemary with extra sprigs to garnish

What to do:

  1. Preheat the oven to 170C.
  2. Wash the rosemary and wipe dry. Strip the needles from the medium branch and finely chop. You will need about 2 tablespoons worth.
  3. Line the baking tray with a piece of baking paper.
  4. Beat the butter and the sugar and honey into a creamy mass. Stir in the flour, with the rosemary and salt. Do not beat too long, it just has to be well blended. Knead a few times on a countertop dusted with flour until it turns into a smooth dough ball.
  5. Press the dough into the baking tray and even out. Cut the raw slab into small equal fingers with the edge of the butter knife.
  6. Prick holes in the dough with a fork and garnish each wedge with a small sprig of rosemary.
  7. Bake the shortbread in the oven for 15-20 minutes until light brown. Leave to cool in the dish for 10 minutes and then carefully remove it. You can now break it along the scored lines and leave to cool further.
  8. And serve! Or if giving as presents, slip into cellophane bags when cold and tie with ribbon. 

Notes: What other dishes can you use rosemary in? Why should we not beat the ingredients for too long? What other flavourings could you use?

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Ava’s orange Anzacs

My daughter Ava has been ‘helping’ me in the kitchen since she was 3, and especially loves rolling biscuits. She tries to hide under the table to eat the raw mixture, but I see through her tricks!

Fresh from the garden: oranges
Recipe source: Melissa. And Ava!
Makes: about 30 biscuits

ourkitchengarden.net

Equipment:

  • Bowls – big, small
  • Measures – cup, tablespoon, ½ teaspoon
  • Sieve
  • Microplane zester
  • Large spoon x 2
  • Small saucepan
  • Scales
  • Eggcup
  • Spatula
  • Teaspoons
  • Kettle
  • 2 baking trays & baking paper
Ingredients:

  • 1 cup plain flour
  • ¾ cup desiccated coconut
  • 1 cup rolled oats
  • 1 cup raw sugar
  • 1 orange
  • 125g butter
  • 2 tablespoons golden syrup
  • ½ teaspoon bicarbonate of soda
  • 1 tablespoon boiling water

 

What to do:

  • Preheat oven to 150°C. Line the baking trays with the baking paper.
  • Sift the flour into the large bowl. Add the coconut, oats and sugar and stir to combine.
  • Finely zest the orange and add the zest to the mixture. Stir until well combined.
  • In the small saucepan, melt the butter and golden syrup over a gentle heat until liquid.
  • Measure the bicarb soda into the eggcup and mix in the boiling water.Add it to the saucepan of melted butter mixture, stirring and then scrape this into the dry ingredients.
  • Take a teaspoonful of mixture at a time and with your hands, roll into even small balls. Place these in even lines on the baking trays, allowing room to spread.
  • Cook for about 15 minutes, until lovely and golden.
  • Allow to cool on the trays and then eat!

Notes: Why are these called ‘Anzac’ biscuits? What does the bicarb soda do? Why is it important to roll the balls into similar sizes?

 

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Festive shortbread

Jill writes, ‘Free shortbread from the restrictively narrow timeframe of Christmas, and make it throughout the year. Hallelujah.’ I think by turning these into a festive treat (however short-lasting they may be!) they can be a great present for someone too…

Recipe source: adapted from Jill Dupleix’s recipe for Anytime Shortbread in ‘Simple Food’

Makes: about 30

ourkitchengarden.net

Equipment:

  • Baking trays and paper
  • Scales
  • Bowls – 2 medium
  • Food processor
  • Flour sifter
  • Chopping board and knife
  • Cling film
  • Rolling pins
  • Festive biscuit cutters
  • Ribbon, chopstick, skewer, cellophane
Ingredients:

  • 300g unsalted butter, soft
  • 150g icing sugar
  • Pinch of sea salt
  • 300g plain flour
  • 150g rice flour or cornflour

 

What to do:

  • Heat the oven to 150C. Line the baking trays with baking paper.
  • Combine the butter, icing sugar and sea salt in a food processor and whiz until smooth.
  • Sift in the flour and rice flour, then pulse off and on, scraping down the sides from time to time, until the mixture gathers into a ball. Knead for a minute or two with your hands until smooth, then cut into two, wrap in cling film and refrigerate for 30 minutes. Tidy & wipe down your workspace.
  • Turn out onto a floured surface and pat or lightly roll out the dough until 1cm thick. Cut into shapes with the biscuit cutters. Reshape the scraps and cut more shapes. Place on a baking tray and prick with a fork. If you want to, you can carefully pierce a hole in each shape with a skewer or chopstick, & later thread ribbon through to hang as a decoration.
  • Bake on the middle shelf of the oven for 10 minutes, then turn the tray around and bake for another 5 to 10 minutes until touched with colour. Leave to cool on the tray.
  • Pack gently into an airtight container, thread with a length of ribbon and tie into a cellophane bag – or simply gobble them up! 

Notes: This shortbread can be stored in an airtight container for up to 2 weeks. Or spread with homemade strawberry jam and whipped cream for a take on the classic Strawberry Shortcake…

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