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    This report updates in 13-Jun-2018

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search: about breakfasts of the world project recipe index the rhubarb recipe page – drinks the rhubarb recipe page – preserves the rhubarb recipe page – sweet things the rhubarb recipe page – savoury recipes pecan puffs for christmas december 18, 2016 § leave a comment i first came across this recipe more than 20 years ago in sophie grigson’s recipe column for the evening standard. i was delighted to rediscover it recently when i was thumbing through an old copy of her book “sophie’s table”. she recounts how an american friend would send the family a gift of these puffs for christmas each year and how they would barely last beyond christmas eve. they are a crumbly and buttery mouthful, essentially a shortbread but with a delicious pecan and vanilla flavour. they have a christmassy feel with their snowball-like appearance and are quick and easy to make. the only slightly fiddly part of the recipe is the rolling in icing sugar and returning to the oven to set the sugar. they’ll keep for a week or more and so would make a lovely last-minute edible gift. as an alternative to icing sugar, i’ve recently discovered “snow sugar” on the bakery bits website. it’s powdered dextrose plus cornflour and doesn’t dissolve away so bakes retain that freshly dusted look for longer. ordinary icing sugar is fine though. pecan puffs adapted from a recipe in sophie grigson’s book “sophie’s table”. makes about 35. ingredients 125g unsalted butter 3g salt 30g golden caster sugar ½ teaspoon vanilla extract 150g shelled pecan halves 150g plain flour icing sugar or snow sugar for dusting freeze the pecans beforehand to prevent them turning oily too quickly when ground. put them into a food processor with the golden caster sugar and grind to a coarse powder without overworking. cream the butter, beat in the vanilla extract and gradually work in the ground nut and sugar mix and the flour to make a paste. chill the mixture briefly in the fridge to allow it to firm up just a little. roll rounded teaspoons of the mixture into balls and set onto baking sheets lined with silicone paper. space the balls well apart to allow them to bake evenly. bake at 150 degrees c fan for 30 minutes until golden. allow to cool very briefly then carefully roll each puff in icing sugar, place back on the baking sheet and return to the oven for a further 2 minutes to set the icing sugar. cool on cake racks and store in an airtight tin, dusting each layer with icing sugar and separating with sheets of baking paper. advertisements shortbread september 10, 2016 § leave a comment shortbread is the classic british, or more properly scottish, biscuit. with just three ingredients, flour, butter and sugar balanced in the baker’s golden ratio of 3:2:1 it’s sublime in its simplicity, the perfect riposte to an oversized cookie or indeed the overworked esoterically flavoured creations on offer on our tv screens at the moment courtesy of the great british bake off. shortbread is relatively straightforward to make at home (though as i have discovered there are several ways to go wrong) but you can buy great shortbread too. one of my favourite commercially produced shortbreads is that made by dean’s of huntly. on a visit to aberdeenshire not so long ago (mainly focused on sampling speyside whiskies) we found ourselves in the small town of huntly and took the opportunity to visit the factory showroom and café, learning the story of how helen dean started baking and selling shortbread from her family kitchen in the early 1970s. dean’s shortbread truly is melt-in-the mouth and the list of ingredients for the premium all-butter shortbread is admirably simple. so if dean’s sets the benchmark, where does my own shortbread recipe come from? it’s a combination of various different recipes plus a little trial and error. in contrast to the brevity of the ingredients list, there are a number of aspects to the method for making and baking of shortbread that warrant a little further discussion or explanation. 1) ratios i referred above to the baker’s golden ratio of 3:2:1. where does this come from you may be wondering? i have 3 unimpeachable sources. the first is my mother-in-law’s handwritten recipe which calls for 6oz flour, 4 oz butter and 2 oz sugar (incidentally this is also what she does to make the best crumble topping); the second is jane grigson’s shortbread instructions from her book “english food” (sorry scotland!); the third is a classic shortbread recipe attributed to katharine robertson from the book “seasonal cooking” by claire macdonald of macdonald who runs a famous hotel, kinloch lodge on the isle of skye. 2) substituting some of the flour for cornflour, semolina or ground rice the received wisdom seems to be that you can substitute up to one third of the plain flour with one of the above alternative starches. i have found that shortbread made with just plain flour has an amply crumbly and melt-in-the mouth texture if properly baked so why make things more complicated than they need to be? 3) what sort of butter is best? i like to use a salted british butter, ideally a farmhouse one as this gives the best flavour to the finished biscuit. i think a little salt in the recipe lifts the flavour and if this is added by way of salted butter there is no danger of over-salting the dough. british butter is generally made from straightforward pasteurised cream and is known as “sweet cream” butter. butter from the continental mainland e.g. lurpak or the many french butters available are generally made from cream that has undergone lactic fermentation. this gives butter with a fresh, clean flavour but for shortbread making i prefer the richer taste of a sweet cream butter. 4) what sort of sugar is best? some recipes call for icing sugar but as far as i’m concerned, caster sugar is the way to go helping to achieve the desired crumbly texture. i also think that golden caster sugar gives an extra depth of flavour to the finished biscuit. 5) how should the ingredients be combined? some recipes suggest rubbing in the butter, flour and sugar whereas others suggest creaming together the butter and sugar and then working in the flour. i’ve tried both methods and find that it makes no difference. i find it easiest to start by creaming the butter and sugar in my kenwood mixer and i was pleased to see that the legendary helen dean started off her family shortbread-making business using a trusty kenwood mixer (proudly on display at the company’s hq in huntly – see photo above) so i feel i’m on solid ground here. 6) to roll or not to roll? several recipes suggest rolling out and cutting shortbread dough into shapes. good luck to you if you can manage it! there is no way i’d attempt to roll out this type of dough as i find it just to hard to work with which is why i press my dough into a tin and cut it into fingers when baked. there are other recipes available for crisp little sablé-type biscuits that contain either egg yolks or whole eggs which are more suitable for rolling-out and cutting into shapes if that’s what you’re looking to make. 7) how long to bake and at what temperature? different recipes contain vastly different instructions on this aspect. as far as i’m concerned, relatively low and slow is the way to go which is why i suggest a baking temperature of 150 degrees c fan and 45 minutes’ cooking time. if you like a paler shortbread you might consider dropping the oven temperature by a further 10 degrees – claire macdonald’s recipe referred to above calls for a conventional oven temperature of 150 degrees c and a baking time of 1 hour. traditional shortbread makes enough to fill a standard rectangular swiss roll tin (mine is 33cm by 23cm by 2cm) which when cut into fingers yields 36 individual biscuits. the ratio of flour to butter to sugar is the simple to remember 3:2:1 so you can readily alter the quantities to suit whatever tin size you have. ingredients 250g salted british butter 125g golden caster sugar (plus a little

URL analysis for rhubarbfool.co.uk


https://rhubarbfool.co.uk/2009/09/
https://rhubarbfool.co.uk/2016/09/05/breakfast-from-chad/l1060313/
https://rhubarbfool.co.uk/2012/01/
https://rhubarbfool.co.uk/category/rhubarb-fool-on-tour-paris/
https://rhubarbfool.co.uk/category/recipes/
https://rhubarbfool.co.uk/2016/12/18/pecan-puffs-for-christmas/l1000197/
https://rhubarbfool.co.uk/2016/06/15/spaghetti-or-linguine-vongole-a-shellfish-pasta-dish-for-summer/l1080315/
https://rhubarbfool.co.uk/2016/12/18/pecan-puffs-for-christmas/#respond
https://rhubarbfool.co.uk/2012/09/
https://rhubarbfool.co.uk/2015/10/17/root-cake/l1070960/
https://rhubarbfool.co.uk/2010/08/
https://rhubarbfool.co.uk/2016/09/10/shortbread/l1000024/
https://rhubarbfool.co.uk/2014/08/
https://rhubarbfool.co.uk/2016/09/10/shortbread/l1040544/
https://rhubarbfool.co.uk/2013/06/
bakerybits.co.uk

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Error for "rhubarbfool.co.uk".

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