Lemon and cardamom shortbread biscuits

I always used to think that shortbread was as simple as 1, 2, 3.
1 measure of sugar, 2 of butter, 3 of plain flour. 
But recently I have been experimenting.
"Testing, testing, 1,2,1,2 testing" not a sound check, but an adaptation of the above formula.
And for these shortbread thins, I have come up with a new variation.  I stick to the old one for thicker shortbread fingers, but these are a crisper, whisper thin version.
Oh yes, I have added a little flavouring too.

The quantities given here will make about 30 biscuits, but as long as you stick to the ratio, you can use ounces, grams, cans of beans or sacks of potatoes depending on how many biscuits you want to make.

Heat the oven to 170ºC

2oz sugar
4oz butter, cubed
2oz cornflour
4oz plain flour
Grated rind of a lemon
Crushed seeds from 6 green cardamom pods

I cannot stand the feel of cornflour, it sets my teeth on edge, so I make these in the food processor.  Simply chuck everything in and mix together until combined to a stiff dough.
Alternatively, rub the butter into the flours until it all resembles fine breadcrumbs. Add the rest of the ingredients and mix well. Then knead into a ball of dough.

Roll out to a thickness of 2mm on a floured surface and cut into rounds (I used a 5½cm cutter and made 30 biscuits). 
Spread them out evenly on a baking sheet and place in the oven.
They will be ready in 15 - 20 minutes, but please, please keep an eye on them.  Although they will be pale in colour and feel soft to the touch, they WILL be cooked.
Remove from the oven at the first sign that they are browning!
Transfer to a cooling rack and they will crisp up beautifully as they cool.

Netherton Foundry Shropshire 2020 ©

www.netherton-foundry.co.uk

Chocolate and cashew cookies

Some would call it heresy, but I have to admit to not liking Nutella.  I know that puts me in a minority and there are those who would suggest therapy, but it's just not my thing.  It makes me popular in the Netherton household, as I can be relied on not to raid the offsprings' stash.
However, I recently discovered Tiptree chocolate spread and that's a whole new ball game; richer, darker, less sweet.  For my money it knocks Nutella out of the park.
Last week, I mixed it with ultra strong espresso to sandwich a chocolate and coffee sponge and this week it has been added to a crumbly cookie mix.

120g butter
50g Tiptree chocolate spread
30g tahini paste
70g sugar
1 egg
175g self raising flour
70g salted cashews, roughly chopped

Pre-heat the oven to 175ºC and leave a heavy duty baking sheet or griddle plate in the oven while you prepare the mixture.
If you have a range style cooker, use our specially designed baking sheet.
Cream together the butter, chocolate spread, tahini paste and sugar.
Beat in the egg.
Stir in the flour and cashews to create a stiff dough.
Carefully remove your baking sheet from the oven and place it on a heatproof surface.
Put walnut sized pieces of the dough on to the tray and replace in the oven.
bake for 15 minutes, until nicely browned.
Remove from the oven and slide onto a baking sheet to cool.

www.netherton-foundry.co.uk

Netherton Foundry Shropshire 2018 ©

As simple as 123

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.

Netherton Foundry Shropshire 2018 ©

www.netherton-foundry.co.uk

Peanut and tahini biscuits

This is unashamedly little more than an excuse to show off my recent charity shop bargain - this beautiful 1936 PLANT TUSCAN CHINA teacup and saucer, which cost me the princely sum of £1.00

But then who doesn't enjoy tea and biscuits and at this frantic time of year, it's always a good idea to take five, breathe and then get stuck back in to all the Christmas jobs.

100g soft butter
100g soft brown sugar
40g tahini
1 egg
200g plain flour
70g salted peanuts, and/or chocolate chips and/or raisins 

Pre-heat the oven to 170ºC
Cream the butter sugar and tahini until soft and then beat in the egg.
Stir in the flour and the peanuts and bring the mixture together with your hands to make a stiff dough.

Divide into 16 pieces and roll each into a ball.  Place on a baking tray (if it's not one of ours, you may need to grease it first) and flatten slightly.

Pop the tray into the oven and cook for 15 minutes.
Carefully remove from the baking tray and transfer to a cooling rack.

While they cool, put the kettle on and make a nice pot of tea.

Netherton Foundry Shropshire 2017 ©

www.netherton-foundry.co.uk