#shortbread biscuit

ingredients:

190 grams/ 6,7 ounces/ 0,42 pounds unsalted butter

300 grams/ 10,6 ounces/ 0,66 pounds (pastry) flour

12 grams/ 0,42 ounces/ 0,03 pounds baking powder

100 grams/ 3,5 ounces/ 0,22 pounds fine granulated white sugar

25 ml/0.845 fluid ounces milk

4 grams/ 0,14 ounces/ 0,009 pounds cinnamon

zest of ½ lemon

extra flour for dusting

Instructions:

Combine all ingredients in a bowl and mix or knead until smooth.

Let the dough rest in the refrigerator for at least 1 hour.

Preheat the oven to 180° Celsius/ 356° Fahrenheit (top and bottom heat)

Dust the work surface and a rolling pin with flour.

Roll out the dough into a thin sheet, no more than 0.5 cm/ 0.2 inches in thickness. The dough can tear easily, but can be pressed together again, so roll it out carefully.

Cut out the cookies with a serrated round cutter and place them on a baking sheet lined with baking paper. Because the cookies are very thin, it can be useful to use a flat metal spatula to transfer the cookies to the baking sheet.

Bake the cookies for 15 minutes until golden brown. Let them cool completely before eating.

Cutesaurus has met a shortbread biscuit that is also a pink dinosaur.

A sheer indulgence -and sometimes it is very good to succumb to a decadent pleasure- Millionaire’s Shortbread is the perfect treat to enjoy with a cup of coffe! Happy Saturday!

Ingredients (makes 16 squares):

250 grams/8.8 ounces plain flour

75 grams/2.65 ounces caster sugar

175 grams/6.20 ounces cold unsalted butter, cut into small chunks

100 grams/3.5 ounces unsalted butter

100 grams/3.5 ounces light muscavado sugar

1 (397-gram/14-ounce) can sweetened condensed milk

200 grams/7 ounces good quality dark chocolate (at least 65% cocoa)

Lightly butter and line a 23cmx21cm/9″x8.30” rectangular tin with at least a 3cm/1.20′ lip.

Preheat oven to 180°C/355°F.

In a medium bowl, combine flour and sugar; give a good stir. Add chunks of butter, and rub butter into the flour mixture between your fingers, until mixture resembles breadcrumbs. Knead quickly until a short dough forms, and press evenly at the bottom of prepared tin. Prick all over with a fork. 

Place in the middle of the hot oven, and bake shortbread, at 180°C/355°F, 20 minutes, until very lightly browned. Remove from the oven, and let cool in the tin. 

In a medium saucepan, combine butter, light muscavado sugar and sweetened condensed milk. Heat over a low flame, stirring constantly until butter and sugar are melted. Increase heat to medium-high, and bring to the boil, always stirring. Then, reduce heat back to low, and cook, without stopping stirring, until mixture slightly thickens, like a custard. 

Remove from the heat, and pour caramel evenly over cooled shortbread. Place in the refrigerator and allow to set, and cool, one hour.

In a medium bowl fitted over a small saucepan of simmering water, melt dark chocolate until smooth, silky and shiny. Remove from the heat, and stir energetically with a spatula for a few minutes, to cool slightly. Then, pour melted chocolate evenly over set caramel. Tilt the tin so it reaches the edges. Return to the refrigerator and chill, at least one hour more.

Finally, lift out of the tin, and cut into 16 squares.

How to make shortbread biscuit

http://alvanteachings.com.ng/wp-content/uploads/2019/12/✅_AFRICAN_SHORTBREAD_RECIPE_AFRICAN_SHORT_BREAD_BISCUIT_RECIPE360p-1.mp4

Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts flour. The use of plain white flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture.