Shar­ing the recipes from her child­hood

CHB Mail - - BITE -

For pas­sion­ate home cook and baker Sil­via Col­loca there is noth­ing more sat­is­fy­ing than bak­ing — com­bin­ing the sim­plest of in­gre­di­ents and see­ing them trans­formed into the most delicious cre­ations to share with oth­ers.

In Laugh, Love, Bake! Sil­via shares more than 120 of her must-have recipes in­clud­ing breads, tarts, pies and cook­ies.

This is easy, gen­er­ous food for ev­ery day. Sil­via’s bak­ing is sim­ple, clas­sic and en­riched with her warmth sense of joy and abun­dance.

Fol­low­ing is one of her recipes:

EASY LEMON SHORT­BREAD COOK­IES

When I’m crav­ing a sim­ple yet sat­is­fy­ing cookie, I of­ten turn to my mother’s tried and tested recipe for lemon short­bread. The dough can be made by hand in min­utes, but if you are in a hurry, a stand mixer fit­ted with a pad­dle at­tach­ment will do the job for you in a mat­ter of sec­onds. The al­mond meal adds moist­ness and longevity to these cook­ies, and the potato starch helps cre­ate an in­ef­fa­bly light tex­ture.

In­gre­di­ents

■ 100g ic­ing sugar, plus ex­tra for dust­ing (op­tional)

■ 150g un­salted but­ter, soft­ened

■ 200g (1 1⁄3 cups) sel­f­rais­ing flour

■ 50g (1⁄2 cup) al­mond meal

■ 1 Tbsp potato starch

■ 1 vanilla bean, split and seeds scraped, or 1 tsp vanilla bean paste

■ finely grated zest of 1 large lemon (or 2 small ones)

Method

Cream the ic­ing sugar and but­ter in a stand mixer fit­ted with a whisk, or use a wooden spoon (the old­fash­ioned way is more la­bo­ri­ous, but that’s how my nonna used to make these!).

Add the re­main­ing in­gre­di­ents and mix well to in­cor­po­rate. Roll the dough into a log. Wrap it firmly in plas­tic film and re­frig­er­ate for 20 min­utes.

Pre­heat your oven to 180°C and line a bak­ing tray with bak­ing pa­per.

Take the dough log out of the fridge and cut into 1 cm thick rounds. Place them on the pre­pared tray, leav­ing plenty of room for spread­ing, and bake for 12 — 15 min­utes or un­til cooked through and lightly golden. Cool on the tray for a few min­utes, then trans­fer to a wire rack to cool com­pletely. Serve as they are or dusted with ex­tra ic­ing sugar.

— Makes 10 — 12

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