Christmas gingerbread biscuits
Christmas biscuits that will brighten any holiday, baking and icing. https://youtu.be/8vKeYvsAjWQhttps://youtu.be/jghJa5TOrnA
Tag: rich
Nut free Pesto
An italian classic suace with a nut free twist. An earthy herb- basil paired with toasted sunflower seeds and decadent Parmesan cheese will make any meal into a sumptuous delight. You can still enjoy this classic without the worry of pine nuts.https://youtu.be/PgV1jg9U4K4
Shortbread
Zesty Earl Grey Shortbread
A crumbly biscuit that melts in your mouth, best served with a hot drink.
Equipment
- Sieve
- Large bowl
- Chef Knife
- Cutting board
- Lemon juicer
- Fruit zester
- Kitchen scissors
- Weighing scales
- Oven
- Square Baking tin
- Baking paper
- Pencil
- Ruler
- Metal spoon
- fork
Ingredients
- 200 g Plain flour
- 25 g Rice flour
- 175 g Butter
- 75 g Caster sugar
- 1 Earl grey teabag
- 1 Lemon zest
For dusting
- 1 tbsp Caster sugar
For rolling out
- 1 tbsp Plain flour
For greasing the tin
- 1 tbsp butter
Instructions
- Preheat the oven to 180°c
- Using your pencil draw around the base of your tin on the baking paper. Cut out the shape with the scissors. Make a small snip at each corner so the paper will fit into your square tin easily.
- Use the butter (or margerine if you wish) to grease the inside of your baking dish. Add your precut baking paper and smooth out.
- Weigh out your ingredients.
- Chop the butter into small pieces.
- Sift the plain flour and rice flour into your bowl.
- Add the room temperature butter to your flour.Tip: try warming it up in hte microwave 10 secs if it has come straight from the freezer/fridge.
- Rub the butter into the flour. Use your fingertips. Please watch the video to ensure you are using correct technique.
- Add the earl grey tea, caster sugar and lemon zest. Stir well.
- Use your hands to combine the mixture into a dough.Tip: if the dough is a little dry you can add a teaspoon of lemon juice.
- Place the dough into the baking tin and use the back of a metal spoon to push the dough evenly into the tin.
- Take a fork and make holes in the shortbread.
- Bake the shortbread in the centre of the oven for 20 mins or until golden brown.
- Spinkle the extra caste sugar immediately after it comes out of the oven. Slice into 12 pieces- keep in the tinTip: allow to cool completely before you remove it from the tin. it will crumble if it is still hot.
- Keep in an airtight box in the fridge.
Nutrition
Calories: 108kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 16mgPotassium: 38mgFiber: 1gSugar: 8gVitamin A: 24IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!
In this next video you can see the recipe in its entirety.
Chocolate Heaven
A lovely cake to have for afternoon tea. It would also work really well as a celebration cake for any special occasion, just pipe icing onto it or cover it in fondant. It is simple to bake and an easy recipe to remember because it …