Tuesday, April 17, 2012

Strawberry Shortbread Biscuits

I have adapted the recipes from marthastewart.com ‘s Holiday Shortbread Cookie recipe here.  I reduce salt to only 1/4 teaspoon and I use salted butter. I have found that salted butter and a little bit of salt give better taste and enough saltiness to my biscuits. This is personal preference of course – please feel free to follow the original recipe.

You will need:
 250 grams Butter
¾ cup icing sugar
¼ teaspoon salt
1 2/3 cups plain flour
2/3 cup self-raising flour
2 tablespoons chopped dried/candied strawberries

Place butter, sugar and salt in food processor and blitz until smooth. Add flour and pulse until combine – add strawberries and pulse a little bit more.

Turn the dough onto the floured board and divide into equal 2 portions. Shape each portion into a round or square log and wrap in cling film tightly. Put the logs in the freezer for about an hour.

Pre heat the oven to 180 degrees C and line a baking sheet with baking paper.

Unwrap the frozen dough one log at a time (I normally use only one log and save another log in the freezer for later – it will keep for weeks frozen) and slice the log to ½ cm thick.

Place biscuit slices on the baking sheet and bake for about 15 minutes or longer until the edge is golden brown and cooked through. 

Cool and store in an air-tight container.

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