Post by kickingfrog on Nov 21, 2011 17:49:39 GMT
Honeybuns Millionaire’s shortbread recipe
Cooking Temperature: 180 deg c
Cooking Time: 10 minutes
Quantities – 20 round shortbreads using a 3 inch cutter
Ingredients
Butter (chilled & cubed) 270 g
Sieved Icing sugar 120 g
Corn flour 120 g
Chestnut flour 100 g
Tapioca flour 35 g
Grd almonds 100 g
Guar gum 1 teaspn
Topping 1
Light Golden Sugar Sprinkled
Or
Topping 2
Dulce de leche 350 g
Dark Chocolate pieces 100 g
Vegetable oil or almond oil 1 Tbsp
Method-
Prepare a large baking sheet by covering with a piece of silicone paper (baking parchment) cut to size.
Place all of the shortbread ingredients into the food processor and blitz until a soft, pliable dough is formed. Wrap the dough in cling film and chill for at least 30 minutes to reduce spreading when baked.
The dough can be a little sticky, so ensure that your hands, work surface and rolling pin are liberally dusted with tapioca flour.
Roll out the dough to a little over one cm thick. Dip the pastry cutter in tapioca flour and cut out your rounds (or other fabulous shapes). Sometimes you need to nudge the dough free of the cutter using the end of a cake skewer or similar.
Place the shapes, well spaced out, onto the baking sheet. These little biscuits will spread a bit when baked and have a slightly uneven edge.
The cookies will be a light golden colour underneath- you can gently lift an edge up using a fish slice…
If using topping 1- allow the cookies to cool slight before sprinkling with sugar.
For topping 2- allow to cool completely.
Spread the dulce de leche liberally over each cookie using a palette knife.
Melt the chocolate & oil using the bain marie method or in the microwave.
Spread this molten mixture over the caramel.
Allow to set for at least 2 hours at room temperature.
www.honeybuns.co.uk/blog/
Cooking Temperature: 180 deg c
Cooking Time: 10 minutes
Quantities – 20 round shortbreads using a 3 inch cutter
Ingredients
Butter (chilled & cubed) 270 g
Sieved Icing sugar 120 g
Corn flour 120 g
Chestnut flour 100 g
Tapioca flour 35 g
Grd almonds 100 g
Guar gum 1 teaspn
Topping 1
Light Golden Sugar Sprinkled
Or
Topping 2
Dulce de leche 350 g
Dark Chocolate pieces 100 g
Vegetable oil or almond oil 1 Tbsp
Method-
Prepare a large baking sheet by covering with a piece of silicone paper (baking parchment) cut to size.
Place all of the shortbread ingredients into the food processor and blitz until a soft, pliable dough is formed. Wrap the dough in cling film and chill for at least 30 minutes to reduce spreading when baked.
The dough can be a little sticky, so ensure that your hands, work surface and rolling pin are liberally dusted with tapioca flour.
Roll out the dough to a little over one cm thick. Dip the pastry cutter in tapioca flour and cut out your rounds (or other fabulous shapes). Sometimes you need to nudge the dough free of the cutter using the end of a cake skewer or similar.
Place the shapes, well spaced out, onto the baking sheet. These little biscuits will spread a bit when baked and have a slightly uneven edge.
The cookies will be a light golden colour underneath- you can gently lift an edge up using a fish slice…
If using topping 1- allow the cookies to cool slight before sprinkling with sugar.
For topping 2- allow to cool completely.
Spread the dulce de leche liberally over each cookie using a palette knife.
Melt the chocolate & oil using the bain marie method or in the microwave.
Spread this molten mixture over the caramel.
Allow to set for at least 2 hours at room temperature.
www.honeybuns.co.uk/blog/