Recipe of Week: Shortbread

Why Shortbread?

Recently I have been reminiscing about the year I lived in London; especially Fortnum and Mason.

While I lived in London, every fortnight I would visit Fortnum and Mason wandering the ground floor marvelling at all the elegant gourmet produce they have. More importantly I would go to Fortnum and Mason to buy two things that I could afford; elderflower green tea and the best shortbread…. Ever.

This week’s recipe is dedicated to all of you who have a place that they love and miss.

Ingredients for Orange and Pine nut Shortbread

100g unsalted butter, soft
50g icing sugar, sifted
100g plain flour, sifted
50g corn flour
1 pinch salt
5ml orange oil 0r zest form one orange
20g of pine nuts

Method

Cream butter and sugar in a kitchen aid, or a food processor, until combined. Add the flours and a pinch of salt, orange oil or zest and pine nuts and mix until it just starts to come together. Finish kneading by hand until the dough just comes together.

Form into a cylinder shape around 4 cms round, wrap in cling film and refrigerate for 20 minutes. In the meantime, preheat oven to 160 degrees Celsius. After 20 minutes, and the dough feels firm cut into 1/2 cm slices and lay on a tray with baking paper. Bake for 20-25 minutes or until the tops feel dry (they will become crisper as they cool). Allow to cool and serve.

Serve with a cold glass of milk.
Makes 12-15

Bon Appetite.