Shortbreads are melt in the mouth kind of cookies. Scottish in origin, this rich, tender and crumbly biscuit (cookie) was once only served during Christmas and New Year's Eve. In its most basic form, shortbreads are made with just four ingredients, butter, sugar, vanilla extract, and flour. While today they are made in various shapes and sizes, at one time the dough was baked in a round mold and then cut into wedges that were given the name "petticoat tails". This name refers to the shape of the shortbread wedges which was similar to the bell-hoop petticoats worn by court ladies in the 12th century.
Shortbread dough is so versatile. Once you have made the basic shortbread batter, you can add about 1/2 cup (90 grams) of chocolate chips to make chocolate chip shortbread, or add 1 tablespoon of instant espresso powder for a coffee favor. All it takes to have a cinnamon flavored shortbread is to add 1 teaspoon ground cinnamon, or 1 tablespoon of finely chopped orange or lemon zest will give you a nice citrus flavored shortbread.
Here we shall make a cardamom flavored shortbread by adding cardamom powder to the dough.
1/3 cup sugar, ½ cup softened butter, ½ cup cooking oil, 1 ½ cup white flour, 1 cup wheat flour, 3 tsp cardamom powder, 1 tsp vanilla, 5 almonds roasted and powdered.
Ingredients for glaze:
3 tbsp brown sugar, 1 tsp milk, 1 tsp water, ¼ tsp vanilla
Method:
Heat oven to 350 degree F(200 degree C).
Grease two 9” pie pans. In a big bowl, cream together sugar, butter and cooking oil.
In another plate sift both the flours. Blend flours, cardamom powder, vanilla and almond powder into creamed mixture. This will make dough crumbly. Divide dough in half and press in the bottom of the prepared pie pans. Perforate with a fork. Bake for 25-30 minutes or until light golden brown. Cut each shortbread into wedges while they are still warm. Cool for ten minutes.
Glazing
In a small bowl combine glaze ingredients. Drizzle over baked wedges.
Enjoy with a cup of coffee or tea.
No comments:
Post a Comment