I miss Australia.
More to the point, I miss the sun. Winter is officially setting in and although it's nice to be back in my homeland, it's crappy being back in it's climate!
Alas, I am not here to diss Scotland, it is a beautiful place with so many great things about it, even when it's pouring rain and blowing a freakin' gale! And, in my opinion, the best product of Scotland is shortbread...mmm, crumbly, sweet and deeeeeeeeelicious! Yes, whiskey is up there on the list of greatness too but i don't know how to make that from scratch!
If anything can make me feel warmer and more appreciative to be home shortbread can.
Now for the recipe. I didn't want to make just any shortbread, it's actually very versatile so I began by going through my favourite baking blogs and found this little diamond of an idea on Smitten Kitchen.
This is a fantastic and simple recipe which Deb, the blog author, adapted from an American cookbook. She uses a very clever technique of rolling out the dough in a plastic bag, very cool and clean! All I have changed are the American weights and measurements so that us Scots/Brits can give it a go.
Pay special attention to the last instruction about the cookies being a pale colour, I baked mine for a minute too long and feel they lost a little of their flavour, my bad! I will definately try again though because even slightly overdone they taste fab.
Mmm...home sweet home! Give it a go if you like:
1 tablespoon instant espresso powder
1 tablespoon boiling water
8 ounces unsalted butter, at room temperature
2/3 cup icing sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped,
or 3/4 cup store-bought mini chocolate chips
1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 170 degrees C. Line two baking sheets with baking paper.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 15 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.
