Friday, 16 December 2011

Short and not too sweet

Scrumptious Shortbread biscuits and other delights
Shortbread biscuits are always one of my favourite things to eat around Christmas. Grandma has a lovely recipe for shortbread biscuits which is very quick and easy to make. Many of the people I’ve met recently often say that they don’t like things which are too sweet, so these biscuits fit the bill perfectly as you just put in the amount of sugar you wish.  I’ve also been talking to lots of people at book signings at Waterstone’s booksellers around the region and explaining how to make shortbread. In fact at the last one this week in Doncaster, I met a shortbread connoisseur who commented very favourably on Grandma's recipe.
This shortbread recipe is for individual shortbread biscuits which should be even in size and shape. The cherry makes a tantalising topping. Will you eat the cherry first like I used to?
SHORTBREAD BISCUITS
10oz/275g butter
1lb/450g plain flour
6oz/175g caster sugar
1 pinch of salt
1 or 2 yolks of eggs
Glace cherries
“Rub the butter into the flour and add the sugar and the salt. Then add the egg and work into the flour as quickly as possible, making a dry dough. The mixture must be kept dry. Roll out  thinly and cut into rounds. Put a cherry in the centre. Bake for 25 minutes in a slow oven.” (300F, Mark 2, 150C)
You can find many more of these delights in Grandma Abson's Traditional Baking  

All set for signing books at Waterstone’s in Doncaster!

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