Tuesday, 29 July 2014

Lemon Shortbread

Shortbread has always been one of my favourite biscuits to eat because of its buttery flavour yet crumbly texture.
However, I’ve never really tried making shortbread before so decided to give this a go today and it turned out better than I had anticipated. 
The crumb was fine, the flavour was buttery and to top it off, it had a subtle Lemon flavour running through it.


A fresh batch of shortbread sprinkled with caster sugar
This recipe was taken from the Mcdougalls book where you can get a different book for free each year when buying their products – all you need to pay is £2.50 for postage. You can visit this page here

Ingredients
  • 250g plain flour
  • 175g butter
  • 75g caster sugar
  • Grated zest of 1 Lemon
  • Caster sugar for decoration

Method

    1) Sift the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs 

    2) Stir in the sugar and Lemon zest

    3) Knead well to form a smooth dough

    4) Roll the dough into a cylinder, wrap in cling film and pop it into the fridge to chill until firm

    5) Preheat oven to fan 150°C/ conventional 170°C / Gas 3

    6) Line a baking tray with greaseproof paper or grease with butter and slice the dough into 1cm thick circles.

    7) Bake for 30 minutes until golden











Share:

Wednesday, 23 July 2014

Salted Caramel Macaron

Recently Macarons have gained a huge surge of popularity in the UK and it’s no wonder. These tiny dainty macaron cookies are pretty to look at, come in an array of different flavours and colours and plus make really cute gifts.



Seeing as trying the Laduree macarons are still on my bucket list, I decided to try out the Byron Talbott Salted Caramel Macarons. The link for the recipe is here

  If you don’t know who he is, I highly recommend checking out his YouTube channel – he has loads of quick delicious recipes which are easy to follow.



What you're aiming for - The caramel filling is just a tin of
condensed milk boiled in a pan of water for around two hours 


Toasted Almonds
Tracing round circles on greaseproof paper
(helps keeping the Macarons all uniform)


Piping the Mixture
Testing to see if the outer shell had hardened
before popping them in the oven to bake
 


They also make cute gifts just wrapped in cellophane and
a bow

Although quite sweet, these Macarons make a delicious snack and taste even better when left to 'mature' for a day or two so you still get the soft moreish texture inside, yet a crisp shell on the outside. I hope you enjoyed this post, and have a shot at making these little cookies yourself







Share:
© The Biscuit Tins | All rights reserved.
Blogger Template Crafted by pipdig