Today I went for a classic. Shortbread. Updated with a dark chocolate top-coat and elevated with a generous helping of cadied giner.
I used Jamie Oliver’s modest recipe: ‘The Best Shortbread in the World’
Ingredients
1 cup and 2 Tbsp. unsalted butter at room temperature, plus extra for greasing
1/2 cup and 1 Tbsp. superfine sugar , sifted, plus extra for sprinkling
2 cups (scant) all-purpose flour , plus extra for dusting
2/3 cup semolina or 1 cup (scant) cornstarch
Directions
Preheat the oven to 300°. Butter a 9-inch square pan. Cream your butter and sugar together with a whisk or wooden spoon until pale, light and fluffy. Add the flour and semolina or cornstarch. Mix very lightly with a wooden spoon and then with your hands until you have a smooth dough.
Transfer your dough to a floured surface and roll it out until it’s an even 1-inch thick all over. Press the rolled-out dough into your pan, poking it into the corners with your fingers–don’t worry about it looking perfect. Prick the dough all over with a fork, then pop it in the preheated oven for 50 minutes until lightly golden.
To raise Jamie’s – “world’s best” – shortbread I melted a bar of good-quality 67% cacao chocolate, smoothered it on top of biscuit while it still hot; then added a sprinkling of cadied ginger to dry into the chocolate (Trader Joe’s… which is delicious). A voila – ‘The best shortbread in the world 2.0’.
TIE + Espaço da Criança 