Raspberry and Almond Shortbread

I am at a loss to remember where I found this recipe, but it was handwritten on a scrap of paper which mysteriously turned up in my cupboard last week, so rather than throw it out, I tried it out! It could well have stemmed from a binge Pinterest session or some online Scandinavian recipe site, but who knows?!

Whatever it origins, the hungry hordes in my house scoffed the finished product down with gusto. Undoubtedly, a good seal of approval.  The biscuits have a lighter texture, akin to a shortbread. In fact, one could easily substitute rice flour if one wanted to avoid wheat!

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Ingredients

1 cup Butter ( softened )

2/3 cup Sugar

1/2 Teaspoon Almond extract ( can also use vanilla if you don’t have almond)

2 cups Flour

Pinch of Salt

1 Egg

1 tsp Milk or Kefir ( can also use yoghurt)

1/2 cup Raspberry Jam

Method

Preheat oven at 180 degree °C or 350°F

Cream butter and sugar and add the almond or vanilla extract and egg.

Mix well.

Add in salt, flour and milk/kefir and mix gently but well.

Take heaped teaspoons of cookie mix, and roll into a ball shape

Place 2 inches (5 cm) apart on a greased/lined tray.

Press your thumb into the middle of biscuit and fill the cavity with jam.

Bake the biscuits 14- 18 minutes in preheated oven. Cool 1 minute.

If you are pedantic, you can even drizzle a mix of icing sugar, mixed to a liquid with almond essence, over the top of the biscuits, if desired  – I don’t do usually this, but you might like to do so.

Enjoy!

Calorie content:  Feel free to do the math…..


Tantalizing Tuesdays

Something Edible to Ponder About

 

 

 

 

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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.