- Cream butter and vanilla. Add sugars (and lemon rind/juice if using) and mix well.
- Mix in flour a little at a time, beating very well between each addition. Dough is done when it pulls away from the sides of the mixing bowl and feels slightly dry (rather than sticky) to the touch. This may take slightly less or more than the 5 cups of flour.
- Knead dough lightly and press out ½ inch thick onto a baking tray, and score the dough into fingers – this is the easiest way. Sprinkle with castor sugar.
- An alternative is to roll the dough to about ½ inch thickness and cut into shapes with biscuit cutters (stars, hearts, etc.). Place biscuit shapes on a baking tray lined with baking paper (optional). Sprinkle with castor sugar.
- Bake for 20 minutes at 150C, or until light brown. Remove from oven and immediately sprinkle with more castor sugar.
- If you have used my easy method of pressing into a tray and cutting fingers, immediately re-score the cuts on the tray to make sure the fingers will break cleanly when you separate them.
- Leave shortbread to cool.
Saturday, 26 March 2016
½ tsp vanilla
½ cup icing sugar
1 cup brown sugar
5 cups plain flour
Lemon rind and juice of ½ lemon (optional)
Friday, 25 March 2016
2 Slices bread, made into breadcrumbs
zest of 1 lemon, finely chopped
Herbs of choice, e.g. parsley, lemon thyme, garlic chives, chopped
1 small white onion, or spring onion, chopped
1/4 cup grated parmesan or extra tasty cheese
1 Tablespoon almonds, chopped (optional)
4 Atlantic salmon fillets
- Heat oven to 200C. Line shallow baking pan with baking paper, or grease pan well.
- Mix bread crumbs, Parmesan cheese, onions, lemon peel and herbs in small bowl, or process in food processor. Press bread crumb mixture evenly on salmon fillets.
- Place salmon skin side down into baking pan.
- Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork, and topping is golden brown and crunchy.
- Serve immediately with garden salad and mashed potatoes, or other accompaniments of choice.