Savoury Shortbread

Savoury Shortbread
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Savoury Shortbread
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Ingredients
Servings:
Instructions
  1. Soften butter in a good-sized mixing bowl. Grate cheese and weigh seasoned flours.
  2. Work in the cheese with a little flour and gradually work in remaining flour to create a smooth pliable dough.
  3. Evenly divide dough into balls, place on a lined tray and press with fork to flatten with design.
  4. Bake in a pre-heated oven at 180 C for 15-20minutes until golden.
  5. Allow to cool on tray before moving.
  6. Makes 2dozen
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Classic Shortbread

Classic Shortbread
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Classic Shortbread
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Ingredients
Servings:
Instructions
  1. Pre-heat oven 170 C.
  2. In a bowl cream butter and sugar until light and creamy.
  3. Gradually work in sifted flour and turn out onto a floured surface.
  4. Knead lightly to achieve a smooth dough.
  5. Dust your mould with flour and tap to remove any surplus.
  6. Place dough in mould and ease into corners.
  7. With a firm tap, knock dough out of mould and onto a baking sheet.
  8. Bake for approx 20mins until pale golden.
  9. Remove from oven and allow to cool on tray.
  10. Dredge with caster sugar.
Recipe Notes

Shortbread moulds can be found in cookshops, antique or flea markets so keep a look out! Cooking times will depend on size of cutters/moulds.

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Strawberry Shortcake

Strawberry Shortcake
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Servings
6
Servings
6
Strawberry Shortcake
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Make a syllabub with the whipped cream, gently whipping in the liqueur with a balloon whisk – it will take a fair bit if you do it gently and carefully.
  2. Fill a piping bag with a star nozzle.
  3. When the shortbread is cooled, pipe the syllabub onto each slice and top with strawberry.
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Festive Gingerbread Biscuits

Festive Gingerbread Biscuits
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Servings
8 biscuits
Servings
8 biscuits
Festive Gingerbread Biscuits
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Servings
8 biscuits
Servings
8 biscuits
Ingredients
Servings: biscuits
Instructions
  1. Grease a baking sheet. Heat oven 190 C (Gas No5).
  2. Sift dry ingredients into a bowl and rub in butter to mixture until it resembles breadcrumbs.
  3. Crack the egg into a bowl and add syrup. Whisk together with a fork and add to dry mix, using the fork to blend thoroughly into a paste.
  4. Using your hands, mould together to form a dough.
  5. Roll out onto a floured surface and cut out shapes. Lift carefully onto baking sheet.
  6. Bake for 12-15 minutes until darker and set. Place on a wire cooling tray and leave to harden.
Recipe Notes

recipe, photo & styling: wendy barrie

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Christmas Mince Pies

Christmas Mince Pies
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300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven - today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.
Christmas Mince Pies
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300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven - today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.
Ingredients
Servings:
Instructions
  1. To make pastry, pre-heat oven 180 C (Gas no.5). Grease bun tray.
  2. In a bowl, rub flour and sugar with butter until it resembles breadcrumbs.
  3. Using a small palette knife, mix in egg yolk, and sufficient cold water to make a soft pliable dough
  4. Chill for 20mins if possible before rolling.
  5. Turn out onto a floured surface, and roll out. Cut into rounds, using 2 fluted cutters, one slightly smaller than the other, to make an equal number of mince pie bases and lids.
  6. Place the larger circles into the greased bun tray and add a teaspoon of filling to each. Brush a little milk on edges and place on lids. Press gently.
  7. Brush lightly with milk and bake for approx 15 mins to thoroughly heat the filling to cook pastry until golden.
  8. Transfer pies to a cooling tray and dredge with caster sugar.
Recipe Notes

recipe: wendy barrie

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Ost Bröd

Ost Bröd
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A delicious Swedish bread using Slow Food Ark of Taste ingredients
Servings
6 rolls
Servings
6 rolls
Ost Bröd
Print Recipe
A delicious Swedish bread using Slow Food Ark of Taste ingredients
Servings
6 rolls
Servings
6 rolls
Instructions
  1. Mix dry ingredients in a mixing bowl, retaining some cheese. Make a well in the centre.
  2. Add yoghurt and oil. Mix to a soft dough, adding a little water if the mixture is too dry.
  3. Gather the dough together with your hand and knead on a lightly floured surface for 8 minutes until the dough is smooth.
  4. Divide the dough into 6 and shape into rolls. Place on baking tray in a warm place for 15 minutes or so until well risen. Scatter with remaining cheese.
  5. Pre heat oven 220 C/Gas 7.
  6. Bake for approx 8-10 minutes until set and toasted on top, with toasted base too.
Recipe Notes

recipe, photo & styling: wendy barrie

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St Andrews Cheese Straws

St Andrews Cheese Straws
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St Andrews Cheese Straws
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Ingredients
Servings:
Instructions
  1. Add salt to flour and rub in 50g of the measured butter.
  2. Cut remaining cold butter into small cubes and drop into sieved flour.
  3. Add lemon juice, grated cheese and most of the water and mix gently together with a palette knife. Add remaining water as necessary.
  4. Tip this rather rough mass onto a floured surface and shape into a brick, using the palette knife or a rolling pin.
  5. Press gently/roll into a rough rectangle and fold over itself in thirds. Roll and fold three times more, making 4 rollings in all. During baking these thin layers of butter melt and are absorbed by the flour creating lovely flakes of pastry.
  6. Finally roll out pastry and cut in lengths for cheese straws, or shape as you wish.
  7. Bake on a baking sheet lined with parchment at 220 C (Gas No7) for approx. 15mins until the straws are a rich golden hue.
  8. Serve warm or cold and they freeze beautifully so can be made well in advance.
Recipe Notes

recipe, photo & styling: wendy barrie

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