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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Mary Contini’s Scampi

Mary Contini's Scampi
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Mary Contini's Scampi
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Ingredients
Servings:
Instructions
  1. Bring a large pot of water to the boil. Nip the tail of the langoustine and twist it, pulling out the black vein that lies down the middle. Alternatively, remove vein after cooking.
  2. Drop the cleaned langoustine into the boiling water and boil them for 2-3 minutes, just until they change colour.
  3. Set aside to cool. (They’re fabulous to eat just like this dipped in mayonnaise, never mind frying them).
  4. Shell them by squeezing the shell with your fingers, cracking it along the back. Turn the langoustine over and use the length of both your thumbs against the edges of the shell on the underside to pull the shell apart. The beautiful pink flesh comes out in one piece. Check the back to make sure the entire black vein is out. If not, rinse it away with a little water.
  5. Mix the egg and the cold water and sift the flours into the bowl. Whisk everything with a fork or balloon whisk. The batter should be thin, just enough to coat the seafood lightly. If it’s too thick add a little more water.
  6. Heat oil for deep-frying. Dip the langoustine into the batter, shake away any excess and deep-fry them until they are light and golden. They’ll cook in 3-4 minutes. Keep the oil nice and hot.
  7. Drain on kitchen paper and eat immediately.
  8. Serves 2 as a main and more as a starter
Recipe Notes

A childhood memory from Mary Contini of Valvona & Crolla http://www.valvonacrolla.co.uk

photo & styling wendy barrie

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Festive Gingerbread Biscuits

Festive Gingerbread Biscuits
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Servings
8 biscuits
Servings
8 biscuits
Festive Gingerbread Biscuits
Print Recipe
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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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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