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Recipe: adapted from Simple Recipes
Shortbread
1/3 cup sugar
3 tbs earl grey tea leaves (or tea dust from tea bags
2 cups flour
1/2 cup icing sugar
1/2 tsp salt
2 tsp vanilla extract
225g unsalted cold butter, cut into cubes
1. In a food processor, blend sugar and loose tea leaves until finely ground.
2. Sift flour, icing sugar and salt into a bowl. Add remainder of dry ingredients to ground sugar mixture in food processor and process to blend
3. Add vanilla and butter. Pulse mixture until dough just comes together.
4. Separate dough into two and place each portion on a large piece of clingfilm. Roll each portion of dough into a cylindrical log 5cm in diameter. Wrap in clingflim and place in refrigerator to chill until completely firm (at least 2 hours)
5. Preheat oven to 190C. Working with one log at a time, slice off 0.75-1cm in diameter discs. Lay the discs about 3 cm apart on a baking tray lined with baking paper.
6. Bake until edges cookies are beginning to brown, about 12 min. Let cool completely on a rack
To assemble
85g dark chocolate, chopped
1/2 tsp cooking oil
Dried lavender flowers (culinary grade)
1. In a bowl set over a saucepan of simmering water, melt the chocolate and oil, stirring regularly.
2. Dip the cooled shortbread cookies halfway into the dark chocolate. Let the excess drip off before leaving to set on a baking paper.
3. Sprinkle the dark chocolate coating with lavender buds before it sets.
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