Classic Shortbread

Classic Shortbread
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Classic Shortbread
Print Recipe
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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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
Print Recipe
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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