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Posts Tagged ‘shortbread’

At the Delicious Food Show, JT and I happened upon a lovely vendor who makes the most beautiful savoury Shortbread Cookies. You know that I’m definitely more of a savoury person (no pun intended!) so I was excited to make these delicate little cookies as soon as I got home. I didn’t want the rosemary to be too overwhelming so there isn’t that much of it, feel free to add more. You could also brush the tops with a beaten egg and sprinkle a little flavoured sea salt on each one, but I didn’t want to fuss that much. I served these for cocktails with one of our neighbours as part of an antipasto platter. They were very much appreciated!

Antipasto_1246

We bought three types of cheese, three types of meat and served it with grapes, grilled tomatoes on the vine, roasted almonds, bacon jam and the Ice Wine Syrup

CheddarRosemarySB_1240

The light is beginning to fade to winter.

Cheddar Rosemary Shortbread Cookies

Makes about 72 little single bite cookies. Original recipe can be found here.

Ingredients:

  • 227 g Old Cheddar Cheese (or any other sharp cheese that would pair well with rosemary)
  • 1 tsp salt (or less if using a saltier cheese)
  • 2 1/2 cup Flour (cake and pastry)
  • 227 g unsalted butter at room temperature
  • 2 tbsp finely chopped fresh rosemary

Directions:

  1. Sift together salt and flour; set aside. Using electric mixer with cookie dough hook, cream together cheese and butter until well blended.
  2. Gradually add dry ingredients: if dough becomes too thick, use a wooden spoon to stir but don’t work it too much, this is shortbread so you don’t want to activate the glutens too much. Divide dough in half and shape into rounds; wrap well in plastic and chill for at least 1 hour or freeze for another time.
  3. Preheat oven to 350° F (177° C). Line baking sheets with parchment paper. Roll the dough quickly into 2mm or 1/4″ thick sheet and cut with a small cookie cutter (I used 4 cm or 1 3/4″ round for these, they do shrink a bit). Put dough into refrigerator while waiting to bake batches.
  4. Bake just until slightly golden, about 15-20 minutes. Remove from baking sheets and cool on a wire. Store in an air tight container or freeze, as I do. To serve, thaw desired amount at room temperature and serve.
CheddarRosemarySB_1242

The rosemary is very subtle in this tender savoury shortbread cookie.

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I’d like to apologize, this post was so unprofessional; when I left it last night, everything was done and it was timed to release this morning, as all my posts do. But for some reason, while eating my grapefruit and blueberries this morning, I decided to check it again on my phone and discovered a small typo at the beginning of the post, so I fixed it; unbenounced to me, I hadn’t refreshed the post on the phone to sync with the server, so what I actually did was update an older post, thereby overriding the actual post. ARGHHHHHHH! When I finally saw Norma‘s tongue in cheek comment later that morning, I realized my extreme faux pas. That’s what I get for using multiple devices to update my blog. I shall be ever more careful in the future, thanks Norma for calling me out. My punishment (well, other than mortal embarrassment), is to have to retype the entire post with the exception of the intro below. Now I’ll go stand in the corner.

I know there are many of you who, how shall I say this delicately, can’t stand to be in the same room as coconut, but here chez kitcheninspirations we love the stuff; the taste, texture, colour, aroma (makes me think of a beach vacation), we LOVE it! So this will not be the last coconutty thing we make, and unfortunately, you won’t be able to leave it out as it’s such an integral part of the recipe. So fasten your seat belts and prepare yourself for a chewy, lemony treat!

Chewy Lemon Squares

Chewy and lemony, I've never made this one with frosting and we have never missed it

Chewy and lemony, I’ve never made this one with frosting and we have never missed it

From Company’s Coming Squares by Jean Pare.

Makes 1 pan 9″ x 9″

First Layer Ingredients:

  • 1 1/2 c all purpose flour
  • 1/4 c granulated sugar
  • 1/2 c butter

First Layer Directions:

  1. Preheat oven to 350°F.
  2. Crumble flour, sugar and butter until mealy (you can save time and pulse this in a food processor, metal; blades)
  3. Press into ungreased 9×9 inch pan. Bake for 20 minutes.

Second Layer Ingredients:

  • 2 eggs
  • 1/4 cup lemon juice
  • 1 c granulated sugar
  • 2 tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1 1/2 cups flaked, unsweetened coconut
  • 1/4 tsp salt
  • 1 tsp lemon essence

Second Layer Directions:

  1. Beat eggs slightly. Stir in the rest of the ingredients.
  2. Spread over shortbread base. Bake at 350°F for additional 30 minutes, until set in the centre and golden in colour.
  3. Cool and cut into squares, or bars.

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