Tag Archives: plain flour

Milk and Chocolate Shortbread

This is another Offspring special, a basic shortbread recipe with added chunks of Plaistowe dark cooking chocolate. My contribution was the milk. 😀

The photo is a little washed out because it was taken at night with a flash. The shortbread actually looks more like this:

For those who have never tasted shortbread before, it’s an odd combination of dry, crumbly texture that literally melts in your mouth. It’s very easy to make and we love it. If you want to try it yourself, the recipe follows:

Traditional Shortbread [with added chocolate]

Note: the recipe is on the back of the McKenzie’s rice flour packet, and you will need rice flour in addition to ordinary wheat flour.

Ingredients:
  • 225 gm of plain flour [all purpose flour], sifted,
  • 115 gm of rice flour, sifted
  • 115 gm of caster sugar, sifted
  • pinch of salt
  • 225 gm of unsalted, room temperature butter [do NOT use spreadable butter as the oil and/or process used changes how the butter works in recipes].
  • about 1/4 cup good quality cooking chocolate, chopped into smallish ‘chunks’. We used Plaistowe cooking chocolate because it’s actually good enough to eat on its own so long as you don’t like your chocolate very sweet.
Method

Pre-heat oven to 150 C. This is a slow oven.

Grease your baking tray [we didn’t, we lined it with baking paper instead].

Combine both flours, sugar and salt in a bowl.

Rub in butter and knead gently until a smooth dough forms.

Add the chopped chocolate and gently mix into the dough.

The recipe says to transfer the dough to a floured surface and ‘shape as required’. That basically means you can cut pretty shapes out of it. We don’t do any of that. We place the dough directly onto the baking tray and spread it out by hand or with the back of a spoon until it’s about the right ‘depth’. Shortbread should not be thick! 1/2 an inch is more than thick enough.

Prick the dough with a fork. We also ‘score’ the surface lightly with a knife. This makes cutting the cooked shortbread easier.

Bake for 20 – 30 minutes until a light, golden brown. The end.

A tip from us: leave the shortbread on the tray and gently cut along the scored lines while the shortbread is still a bit soft and pliable. The shortbread will firm up as it cools. Cutting it once it’s cold and crumbly is…not very successful.

And there you have it. Another day, another treat. If you have favourite treats of your own, please link to them in comments. Oh, and if you have favourite cups or dishes to go with the treats, please link them as well.

Cheers
Meeks


Red Tea and Sweet Bread

I did no work for this post whatsoever. The Offspring made the sweet bread rolls, and I can’t even tell you where the cup-and-saucer came from as the mark is so small and smudged I couldn’t make out even a single letter. But it is pretty. 🙂

The bread rolls turned out to be delicious, and vaguely reminiscent of croissants. Not as fluffy and flaky, of course, but the kind of flavour that you could eat with either jam or something more savoury. Definitely a hit.

The Offspring found the recipe for the bread rolls on Youtube and followed the instructions on the video. There are a lot of breadmaking videos so here’s a selection of good ones:

All three videos use plain [all purpose] flour, egg, butter, yeast, salt and sugar, but the techniques are slightly different. Oh, and the buns won’t rise quite so well if you make the gap between each ball too wide – i.e. they need to be close enough to support each other as they rise.

And now for the red tea. I couldn’t get the same ‘pink’ tea as before, so this time I tried Twinings ‘Cranberry & Pomegranate’. The flavour is great but it’s the smell that blows me away. I think they add hibiscus to the tea because the aroma is strong, distinctive and fruity/flowery.

-blush- Apologies, I sound like some wine buff waffling on about the ‘bouquet’ but honestly, the smell is divine, and that’s coming from someone who loves coffee!

If you’ve had a special treat lately, I’d love to hear about it. 🙂

cheers
Meeks



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