Coffee & peanut shortbread

As always, apologies in advance for the poor quality of the photos.

I made the peanut shortbread in celebration of the Offspring getting the first jab of Pfizer! [Recipe at the end of the post].

The cup, saucer, and side plate I chose this time share colour tonings but are not ‘a set’. Very few of my pretties match because I collected them one by one, over about thirty years. So, first the side plate. There are no marks of any sort on the back, so either it’s quite old, or…it wasn’t considered worth marking? No idea, sorry.

The cup and saucer do have a mark. It says ‘Foreign’, which leads me to wonder whether the design was made in Japan for the Western market :

Awful photo, I know. Couldn’t hold the damn phone still. 😦

What I can say is that the cup and saucer are what’s called ‘Lustreware’. The pieces I have are all made from a porcelain so fine, you can see through it when you hold it up to the light. They also have a kind of translucent irridescence that I love. You can get a sense of that in the pic of the cup below:

And now for that recipe! I can’t take much credit for it as it’s basically the same one you can find on the back of the packet of McKenzie’s rice flour, but here goes:

Shortbread with peanuts

Ingredients

  • 225 grams plain flour [all purpose flour], sifted [I didn’t]
  • 115 grams McKenzie’s rice flour, sifted [I didn’t]
  • 115 grams caster sugar, sifted [I didn’t]
  • 1 pinch of salt [as I was going to use salted peanuts, I did NOT add the salt]
  • 225 grams of butter, at room temperature [I forgot to take the unsalted butter out so had to use it cold]
  • 1/3 cup of salted peanuts

Method

Preheat oven to 150C [302 F]. If using the fan forced or fan bake setting, make it a few degrees cooler.

The next bit says you should grease a baking tray and line it with baking paper. I didn’t. I cut a piece of baking paper to size and simply lay it inside the baking tray.

From here on in I’ll just tell you what I did. So, I put the plain flour, rice flour and sugar in a bowl and stirred with a fork.

Next, I cut the cold butter into the dry ingredients and kept cutting it into smaller pieces until they were small enough to rub between my fingers. Rubbing involves pressing the butter/flour mix between the tips of your fingers as if you were trying to wash just your fingertips. Keep ‘rubbing’ until the mixture becomes granular. Sometimes you’ll hear people say ‘until it’s like breadcrumbs’. You really don’t have to be too precious about it, just mix the ingredients together.

Add the peanuts and mix in to the rest of the ingredients.

This next part is easy. Squeeze the mixture into a ball and bung it down onto the middle of the baking tray. Spread it with your hands, trying to avoid having a big clump of peanuts in any one place. I patted the shortbread dough into a rough circle because it was quick, and I was lazy. The thickness of the circle was about the size of a peanut lying flat – i.e. I wanted the peanuts to be covered by shortbread without the whole thing being too ‘fat’.

Press the tip of a fork all over the dough to allow the mixture to expand sideways.

Place the shortbread in the middle of the oven and allow it to bake for approximately 40 minutes, or until it’s a pale, golden brown. If you have any doubts about the temperature of your oven, check after 30 minutes.

Take the shortbread out of the oven and immediately ‘cut’ it with a knife. The shortbread will still be quite soft. Once it cools you won’t be able to cut it.

Leave the cut shortbread on the baking tray until cool. Eat with coffee, tea or cold milk. πŸ™‚

cheers
Meeks

About acflory

I am the kind of person who always has to know why things are the way they are so my interests range from genetics and biology to politics and what makes people tick. For fun I play online mmorpgs, read, listen to a music, dance when I get the chance and landscape my rather large block. Work is writing. When a story I am working on is going well I'm on cloud nine. On bad days I go out and dig big holes... View all posts by acflory

30 responses to “Coffee & peanut shortbread

  • faeriestarvbusiness

    I had short breads but never peanut ones. They do look good though and I’ll defiantly try that recipe when I get a chance.
    I also love the china set you got there. I’m a sucker for those kind of things and want to own one for myself someday. :3

    Liked by 1 person

    • acflory

      Hi! The peanut is not at all overpowering, it just gives the shortbread a bit of pleasant crunch.
      My late Mother gave me my first two cup and saucer sets and I’ve been haunting second hand shops and the odd antique shop ever since. I’ve never been able to spend much on my collections so I’ve always chosen affordable things that appealed to me visually, regardless of whether they were ‘valuable’ or not. Give it a go. You may be surprised at what you find. πŸ™‚

      Liked by 1 person

      • faeriestarvbusiness

        Mmm, sounds good. I like a bit of a crunch myself. :3
        Lucky! The only antique things that my family owned is the silverware from my great great grandparents but my mother kept it in her closet for safekeeping.
        I’ll defiantly will once I get my own place, then I’ll shop for antique sets. :3

        Liked by 1 person

  • robertawrites235681907

    I enjoyed your commentary about the china, Meeks. I also have a collection of china. Thanks for the recipe.

    Liked by 1 person

  • daleleelife101.blog

    Your mismatched crockery is lovely… I prefer -and collect- odd pieces myself. The lustre is amazing. And the shortbread looks lovely β™‘

    Liked by 1 person

    • acflory

      Thank you. πŸ™‚ I love the beauty of the shapes and glazes, and I get a kick out of knowing I’ve given something old a new lease on life.
      As for the shortbread, I always thought it was something ‘too hard’ to make. So chuffed to be wrong. πŸ™‚

      Like

  • Gradmama2011

    Lovely. I love shortbread, but I haven’t made it myself.

    What is the rationale of reserving Pfizer vaccine for the under-60s?

    Your china is lovely. I wonder what the “foreign” means on the cup? I acquired my collection from various sources too, over many years.

    Liked by 1 person

    • acflory

      The problem is not the Pfizer, it’s the AstraZeneca. The AZ is causing very very rare blood clotting that can leave people with a stroke, or dead. Not many, but enough to make the govt restrict its use to the over 50’s. The reason? Because the under 50’s have little chance of dying of covid so any death amongst them is bad bad bad. For the over 50’s, the idea is that we’re much more likely to die of covid, if we catch it, therefore that risk outweighs the risk from AZ.

      The problem is that here in Australia, at the moment, NO ONE has much of a chance of catching and dying from Covid. So the whole risk to benefit thing is bullshit.

      I believe your Johnson and Johnson vaccine may be causing similar conditions coz it’s an adenovirus based vaccine as well.

      Like

      • Gradmama2011

        The figure that gets me is the one in which 9 people out of several million have died of complications. ..so they restrict it.
        Our idiot former president is personally responsible for all of this vaccine bullshit. Yes, I blame him for all of the evils of the day. I used to blame George W Bush…but W is high on my list of political heroes right now…lol.

        Liked by 1 person

        • acflory

          Statistics can be used to prove just about anything. When you’ve got a high chance of catching covid and dying from it, or suffering long covid afterwards, the risk associated with a vaccine are microscopic. But if you live in a country with next to no covid [like Australia] even a small risk of complications from the vaccine has different implications. At the moment, deaths from covid = zero, deaths from astrazeneca = 3? Plus some people who didn’t die ended up with strokes.
          If Australia were in the middle of another major outbreak I think we’d all be lining up for whatever vaccine was going. πŸ™‚

          Like

          • Gradmama2011

            Who said there are three kinds of lies: lies, damn lies, and statistics? Mark Twain maybe? Its true that there is so much information about Covid its hard to decide what is hyperbole and what is facts or statistics. The stories about Dr. Bimbo (Brix) saying that her factual information was often tinkered with and changed before it was published. She had to kow-tow to tRump, too, as with him there is just one way to do anything…HIS way.

            Liked by 1 person

          • acflory

            Yes, exactly. I can sort of understand how Brix’s advice would be tinkered with to fit tRump’s agenda, but the same thing happened to Fauci except that he called it out. I would like to think that a woman has as much courage as a man, but in Brix’s case, clearly not. 😦

            Like

          • Gradmama2011

            The entire R party is terrified of tRump…they created the monster and now it is consuming them. Hyperbole? One would think so.

            Liked by 1 person

          • acflory

            -shiver- heard a snippet on the news last night – about tRump telling an interviewer that he would soon announce some news that would ‘make you very happy’. The thought of another rump presidency is horrifying.

            Like

  • Widdershins

    Congrats to the Offspring!!! πŸ˜€ … sounds positively scrumptious! πŸ™‚

    Liked by 1 person

  • marianallen

    Congratulations on getting your jab! It’s great to feel relatively safe! πŸ™‚ Your shortbread sounds delicious, and your china looks ethereally beautiful. What an elegant treat!

    Liked by 1 person

    • acflory

      Thanks, Marian, but it’s only the Offspring that got the jab – only under 50’s get the Pfizer. Over 50’s like me are only offered the AstraZeneca, which I won’t take, so I’m still in limbo, but it’s ok. We’ll get there eventually. πŸ™‚

      Liked by 1 person

  • CarolCooks2

    Haha.. you cook like me.. The shortbread sounds great x

    Liked by 2 people

  • tidalscribe.com

    Yummy – I used to work in a China shop and everywhere we went, friends or cafes, I would be turning over the cups and plates to see the make.I have a tiny set inherited from my aunt, originally my grandparents. Royal Doulton white bone china you can almost see through with a delicate green pattern. I daren’t use it! Ps I just reviewed The Vintage Egg on Goodreads – loved it. Alas, Amazon rejected my review, nothing personal, they reject most of my reviews!

    Liked by 2 people

    • acflory

      Oh! but you must use it, at least once a year [the Royal Dolton]. The Offspring and I have two beautiful Lustreware cup/saucer sets from my late Mother. We make it a point of drinking our first coffee of the day out of them – at Christmas and both birthdays!! Of course they’re very carefully washed and dried by hand afterwards. But…it does feel so lovely and /special/.
      And thank you, so very much. I never ever expected The Egg to find as many new friends as it has, and each and every review is precious. lol wherever it appears!
      -huge hugs-

      Liked by 1 person

  • Audrey Driscoll

    An occasion worth celebrating. I had my first shot last week. Peanuts in shortbread is a new idea to me, but looks like a good one.

    Liked by 2 people

    • acflory

      Oh I’m so glad to hear that, Audrey! Congratulations. πŸ˜€
      I thought the peanuts would change the flavour of the shortbread, but they don’t. All they do is provide something to chew while the rest melts in the mouth. Try a half quantity. I think you might be pleasantly surprised. πŸ™‚

      Liked by 2 people

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