Delicious, melting shortbread makes a perfect accompaniment to the creme brulees. I don't know why but the lemon in it just kind of works beautifully with the custard flavour in the creme brulees. If you don't fancy the lemon just leave it out. I made this while the bread was on its first prove, which I would recommend to stop jobs piling up. Another tip is to have the dishwasher loading and hand-wash any pans or boards you use to reduce mess to make sure the whole process of cooking lots of different things go even smoother. The cleaning up is the main thing I struggle with because I'm incompetent at basic life skills, but I'm sure you'll be fine.
1)Stir 125g of plain flour and 60g of semolina or cornflour.
2)Rub in 125g of butter with your finger tips until it is thoroughly mixed in. You will notice that the mixture will start to clump together as the butter gets mixed in.
3)Combine 60g of caster sugar with the grated zest of one large or two small lemons.
4)Stir it into the flour mixture and gently bring it together to form a dough. Roll it to about the thickness of a pound coin, and in a round. To make it look even neater use a knife to cut a smooth circular edge and crimp the edge with a fork, prick over the whole thing and score 8 wedges in the dough.
5)Transfer to a baking sheet lined with greaseproof paper and bake in a pre-heated oven at 150 degrees for about 35 minutes.
until golden brown.
6)Leave to cool in the tin for 5 minutes before gently easing it off the tin with a palette knife and leave to cool completely on a wire rack.
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