Shortbread – Goodbye Westinghouse

At hideous expense and much procrastination, the new oven is installed. My bestest mate the Westinghouse died after 27 years of dedicated service and the odd burnt offering. Now a Westinghouse mark II has come along. Chosen because of its wide girth, and rapid heat settings the new oven has multi-functions and programmable timers. Useful, methinks, very useful!

 so …

Have new oven – will cook treats! Today we tried out new timings in the oven for shortbread and cinnamon biscuits ( they are not called cookies in this house!) They require some adjustment.

Shortbread 

115 g rice flour

225 g plain flour

115 g castor  sugar

225 g butter ( softened )

pinch  salt

Mix flours and dry ingredients

Rub in butter till mixture forms a dough

Roll into cyclinder and wrap in glad/cling wrap and place in fridge for 30 mins


Cut into 1 cm rounds crosswise and bake in slow oven 3/4 to 1 hour. On fanbake, 1 hour is necessary.

Swedish Cinnamon Biscuits

3/4 cup butter 

1 cup sugar ( I used castor but it does not matter)

1 egg

1 tsp vanilla extract

1 1/3 cup flour

1 tsp baking powder

2 tsp cinnamon

1/4 cup chopped walnuts or pecans

(1 tbsp cinnamon and 1 tbsp sugar extra)

Perlsukker ( Pearl sugar )

Soften butter and Cream it with the sugar, which you have gradually added. 

Beat in egg and vanilla

Sift flour with baking powder and 1 tsp cinnomon in bowl and stir in nuts. 

Add to egg mix and blend thoroughly.

Cover and chill for 30 mins to 1 hour.

Roll 1 inch balls in cinnamon/sugar (extra) mix 

and place 3 inches apart on tray.

Perlsukker on top if desired.

Into Oven at 190 degrees c  

Bake for 12- 15 mins.  

Eat….

Verdict on timing in the new Westinghouse… cook shortbread for longer on fanbake setting, or hotter!

Something to ponder about.

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About Forestwoodfolkart

Scandinavian culture, literature and traditions are close to my heart, even though I am Australian. I have Scandinavian, Frisian and Prussian/Silesian ancestry and for that reason, I feel a connection with that part of the world. I am an avid Nordic Crime fiction reader, and enjoy photography, writing and a variety of cooking and crafts, and traditional decorative art forms. Politically aware and egalitarian by nature, I have a strong environmental bent.
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7 Responses to Shortbread – Goodbye Westinghouse

  1. Leya says:

    Looks like a great oven – when we renovated our kitchen I also had a new one with timer and everything. It even cleans itself…Now, I’m very happy about your recipes too! Shortbread I got in England, Highland shortbread fingers they were called. Gorgeous taste. I’ll try yours, thank you!

    Good luck with your new oven and happy Sunday!

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  2. Oh Geez! it’s only 630am here and you’ve got me wanting sweets!!! This doesn’t not bode well for the rest of my Sunday! 🙂
    Congrats on the new oven..it does take getting used to, though doesn’t it? Every time I ever moved from one apt or house to the next I dreaded the cooking disasters that seem to happen while figuring out how “hot” the new ovens actually got on certain temps! (shouldn’t 350 always be 350? never was though!)

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    • Isnt’ it amazing how much they vary and how we get familiar with an oven, knowing its quirky idiosyncrasies. Frustrating for the first few months whilst we are feeling our way. Do you prefer gas or electric ovens, Karen?

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  3. Pingback: On the first day…Cinnamon and Rosemary Shortbread | A Bakers Diet

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