Poppyseed Shortbread

I’ve made shortbread a few times now and I definitely won’t forget the chocolate swirl shortbread, recipe here https://ablovesfood.wordpress.com/2016/06/15/chocolate-swirl-shortbread/?preview=true However this recipe has poppyseeds which have their own distinct flavour and adds more texture when you take a bite. I love making shortbread because it’s such a simple quick recipe and it tastes amazing.

Makes 15

Ingredients                                                                                                                                            175g butter (at room temp)                                              75g caster sugar                                                                  250g plain flour                                                                  30g poppyseeds

Method

1. Preheat the oven to gas mark 3 and line a baking tray with parchment paper.

2. Then cream the butter and sugar together until pale before adding the poppyseeds.

3. Next add the flour and knead everything together to form a smooth dough. Now the dough can be rolled out to 1cm thick.

4. Place onto the tray carefully and poke holes throughout the slab using a fork. Bake in the oven for 30 minutes until slightly golden then sprinkle with icing sugar!!

Happy Baking 🙂

For extra flavour try adding:

Raisins

Cocoa powder

Orange zest

Ground ginger

Chocolate chips

Chocolate Swirl Shortbread

WOW June is already upon us, officially half way through the year. These shortbread biscuits honestly look so hypnotizing with the swirls and take a perfect picture. I love shortbread because it is so simple and tasty but I wanted to try and make it a little bit more interesting so I added some cocoa powder for a chocolate taste.

Plain Shortbread:
150g plain flour
½ tsp salt
50g caster sugar
125g butter at room temperature

Chocolate Shortbread:
125g plain flour
25g cocoa powder
50g caster sugar
125g butter at room temperature

Method
Preheat the oven to gas mark 4 and line two baking trays with parchment paper.

Plain shortbread: mix together the salt, flour and sugar in a bowl, then rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.

Chocolate shortbread: mix  the flour, cocoa powder and sugar in the same bowl, rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.

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Roll out both dough balls into rectangular shapes of roughly the same size and place on top of each other, put back onto the clingfilm using it as a guide to firmly roll the dough’s together to form something that looks like a Swiss roll 🙂 place back in the fridge for a further 20 minutes.

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The dough should now be very firm and ready to cut, slice each about 1 cm thick and place on the baking tray evenly spaced.


You can now bake them for 20-25 minutes in the oven.

Shortbread Slab

image

A quick recipe today!

Ingredients
175g butter
75g castor sugar
225g plain flour
30g raisins

Method
1. Preheat the oven to gas mark 3 and line a small tray with parchment paper.

2. Using a wooden spoon cream the butter and sugar together in a bowl. Sift in the flour and add the raisins, combine the mixture until smooth (do not knead) now you can roll out the dough.

3. Roll out to the thickness of 1cm and place onto the baking tray. (You can prick it with a fork now) and bake for 30- 40 minutes until golden.

4. Once baked sprinkle with extra sugar, break off and enjoy 😛