HAPPY NEW YEAR!
A new year brings a new start and a chance to revitalise, detox and feel the new you.
Actually, quite the opposite for me! I made shortbread
Traditionally very fatty, full of butter, but I have subbed out the butter and swapped it for dairy-free butter, so it is relatively OK (minus the sugar but nevermind about that :p), and made this delicious Citrus & Spice Shortbread using this recipe by Abel & Cole.
Prep: 15 minutes
Bake: 20 minutes
150g dairy free butter
75g caster sugar
1 orange or clementine (zest only)
1/2 tsp ground cinnamon
A pinch of ground cloves
A pinch of ground ginger
A pinch of salt
150g plain white flour
Extra sugar and spices for dusting – about 2 tbsp sugar to 1/2 tsp spice
Preheat your oven to 170°C/Gas 3.
Beat the butter til it’s soft. Mix in the sugar, zest and spice.
Add the salt, and sift in the flours. Stir till it combines. Use your hands to gently bring the dough together. Knead it as lightly and as little as possible.
Lightly flour a surface and roll out the dough. Cut out biscuits or make a traditional cake by flattening it into a circle that will fit a circular baking tray. Line with parchment paper if the tin doesn’t have a removable base. Create wedges – make a good indentation so you can cut it properly once cooked.
Use for, to evenly prick a pattern into the dough.
Bake for about 20 minutes, until it’s very lightly coloured. Dust with spiced sugar while still warm. Allow to cool on a wire rack.
TIP: Avoid pesticide residues and other nasties by always buying organic citrus when a recipe calls for zest.