Irish Daily Mail - YOU - - FOOD EXCLUSIVE -

We make all kinds of short­bread at Clar­idge’s: from car­away and lemon, che­quer­board, or al­mond to th­ese sim­ple vanilla ones.


200g un­salted but­ter, soft­ened ½ vanilla pod, split length­ways and

● Us­ing a stand mixer with a pad­dle at­tach­ment, com­bine the but­ter, vanilla seeds and vanilla ex­tract on medium for 1 minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Add the ic­ing sugar, then cream on low for 1 minute. Scrape the bowl once more, then add the flour. Mix on low un­til the flour is com­pletely in­cor­po­rated. ● Di­vide the dough into 2 pieces. Roll each piece into a log about 20cm long and 3cm-4cm in di­am­e­ter, push­ing the dough to­gether if it is crumbly, then wrap in bak­ing pa­per or cling­film. Re­frig­er­ate un­til firm, about 40 min­utes. (The dough can also be frozen at this stage for up to 2 months. De­frost the dough

seeds scraped ½ tsp vanilla ex­tract 70g ic­ing sugar 250g strong white flour caster sugar, for dust­ing

logs in the re­frig­er­a­tor be­fore pro­ceed­ing.) ● Pre­heat the oven to 180C/350F/gas 4 (if us­ing a fan-as­sisted oven, fol­low man­u­fac­turer’s in­struc­tions). Line a bak­ing sheet with bak­ing pa­per. ● Cut each log into 1cm thick rounds. Trans­fer to the pre­pared bak­ing sheet, spac­ing them 2cm apart. ● Bake for 20 min­utes un­til pale golden around the edges. Re­move from the oven and dust the bis­cuits with caster sugar (the heat will en­sure the sugar sticks to the short­bread). Leave to cool on the sheet. ● Once cooled, shake off any ex­cess sugar and pack away in an air­tight con­tainer. Th­ese bis­cuits can be stored for up to 5 days.

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