As far as biscuits go shortbread is up near the top for me. They are delicious, buttery and not too sweet. You can also add so many different extras, this time I went with dried cranberries and white chocolate chips. Num num num.
For Christmas one year I was given the amazing Harvest Vegetarian cookbook. This cook book has so many great recipes in it and if you are a vego foodie, or need to buy a present for one, I highly recommend this book.
One of the amazing recipes is for lavender shortbread. In baking, lavender is a subtle, delicious and fragrant ingredient. It is also incredibly tasty in fudge, there is store in Tilba on the NSW south coast that makes truly moreish lavender and macadamia fudge.
On this occasion I used the base shortbread recipe from Harvest Vegetarian and white chocolate chips, slivered almonds and dried cranberries instead of lavender and vanilla bean.
For this recipe you will need 250g butter (softened), 70g caster sugar, 300g plain flour, 100g white chocolate chips, 100 cranberries and 50g slivered almonds.
It is winter in Canberra so naturally softened butter isn’t really an option. Instead, I cut the butter into cubes and microwaved on a low heat for 30 seconds.
Next, using an electric beater, beat the butter and the sugar until the mixture turns a pale yellow.
Add the flour and mix gently with a wooden spoon. Add the white chocolate, cranberries and almonds and mix in with your hands.
Taste a bit – delicious!
Outcome: I have made these before using dark chocolate instead of white. They are delicious both ways! I have no idea how long these biscuits stay fresh because they get eaten too quickly to find out.
Ingredients: 250g stick of butter, 70g caster sugar, 300g plain flour, 100g white chocolate chips, 100 cranberries and 50g slivered almonds.
Equipment: electric beater, wooden spoon, bowl, greaseproof paper, oven tray, oven
- Soften the butter in a bowl, add the sugar and beat with the electric beater until pale yellow
- Gently stir in the flour
- Add the chocolate, cranberries and almonds and mix with your hands
- Line an oven tray with greaseproof paper, roll the dough into balls and place on the oven tray flattening slightly as you do
- Bake at 160 degrees Celsius for 25-30 minutes until lightly golden