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Receta St Clements Shortbread
by Global Cookbook

St Clements Shortbread
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  Raciónes: 12

Ingredientes

  •     vegetarian
  • 350 gm plain flour
  • 100 gm caster sugar
  • 50 gm light muscovado sugar
  • 350 gm butter cubed
  • 175 gm semolina
  •     grated rind of 1 large orange and 2 lemons
  •     topping:
  • 25 gm demerara sugar
  • 25 gm flaked almonds

Direcciones

  1. Measure the flour sugars butter semolina and grated orange and lemon rinds into a processor and process till thoroughly combined. (This can be done by hand rubbing the butter into the flour first then adding the other ingredients and working together to create a ball.)
  2. Press the shortbread mix into the large roasting tin and level with the back of a spoon so which the mix is the same depth all the way across.
  3. Sprinkle proportionately with the dernerara sugar and flaked almonds.
  4. Slide the tin on to the lowest set of runners in the roasting oven with the plain cool shel fon the second set of runners for about 10 min till a pale golden brown colour (turning round halfway through if necessary).
  5. Do watch very carefully.
  6. Transfer the tin to the simmering oven for a further 30 to 40 min till the shortbread is cooked through.
  7. Bake in the baking oven on the lowest set of runners for 10 min.
  8. Slide in the cool plain shelf on the second set of runners for a further 15 min then transfer to the simmering oven for a further 10 to 15 min till cooked.
  9. Remove from the oven and allow to cold for a few min then gently cut across by 6 and by 4 and cut each square in half diagonally.
  10. Lift out and leave to cold on a cooling rack.
  11. The plain version is always served at our aga workshops and is so popular we have done this variation from time to time.
  12. Makes 48 triangular biscuits