There is nothing easier than a classic shortbread: 1 measure of sugar, 2 measures of butter, 3 measures of plain flour
Do-re-mi, ABC, simple as 123 (apologies for the Jackson 5 earworm)
But sometimes it's interesting to mess around with the classics.
I know, I know, sometimes it's not, especially when it comes to pop songs (Robson and Jerome, Unchained Melody - 'nuff said)
And much as I love a traditional shortbread, I rather like these too.
I also like Jeff Buckley's version of Leonard Cohen's Hallelujah.
60g sugar
120g butter
30g Greek yogurt
120g plain flour
60g rice flour
Pre-heat the oven to 170ºC
Cut the cold butter into cubes and rub into the flours until you have a breadcrumb like consistency. Add the sugar and yogurt and bring the whole lot together to a pliable dough.
Turn out onto to a floured board and roll out to the thickness of a pound coin (or euro)
Place on a heavy duty baking sheet and place in the oven.
Cook for around 25 minutes until just starting to colour.
Remove from the oven and transfer to a wire cooling rack.
We ate ours with some oven roasted rhubarb and thick, homemade custard.
Do-re-mi, ABC, simple as 123 (apologies for the Jackson 5 earworm)
But sometimes it's interesting to mess around with the classics.
I know, I know, sometimes it's not, especially when it comes to pop songs (Robson and Jerome, Unchained Melody - 'nuff said)
And much as I love a traditional shortbread, I rather like these too.
I also like Jeff Buckley's version of Leonard Cohen's Hallelujah.
60g sugar
120g butter
30g Greek yogurt
120g plain flour
60g rice flour
Pre-heat the oven to 170ºC
Cut the cold butter into cubes and rub into the flours until you have a breadcrumb like consistency. Add the sugar and yogurt and bring the whole lot together to a pliable dough.
Turn out onto to a floured board and roll out to the thickness of a pound coin (or euro)
Place on a heavy duty baking sheet and place in the oven.
Cook for around 25 minutes until just starting to colour.
Remove from the oven and transfer to a wire cooling rack.
We ate ours with some oven roasted rhubarb and thick, homemade custard.
Netherton Foundry Shropshire 2018 ©
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