Happy New Year!
Its been a busy festive period here at Always So Hungry with travels down to Devon for Christmas via a short stint in Somerset then back up to London and onto Scotland for a New Years Eve wedding and finally back down to London for my start at Leiths. Can I have a holiday now, please?
Having said that, I had a wonderful few weeks not least because I got to experience my first Hogmanay. Those Scots sure know how to put on a decent do.
As a little hat tip, I’d like to present a twist on their classic shortbread. This foolproof recipe has been adapted to add a little flavoursome zing. I’m not entirely sure what they’d make of it north of the border, but I thought it worked out rather well. Adjust the flavours to your liking.
You will need:
110g unsalted butter, softened
55g caster sugar + a little extra
110 g plain flour
55 g ground rice/ rice flour
1 lemongrass stems, very finely chopped
1/2 tsp coconut essence (optional)
100 g dessicated coconut
1. Preheat the oven to 170 degrees C.
2. Combine the butter, sugar, lemongrass, essence (if using) and 50 g of the coconut in a large bowl.
3. Sift the flours into the bowl and work into a smooth paste.
4. Use a 15cm flan ring onto a lined baking sheet to press half the shortbread paste into a neat circle. Repeat with the other half of the paste. Crimp the edges and mark into a 6-8 wedges. Prick with a fork. Chill until firm.
5. Sprinkle the shortbread with a little extra caster sugar and coconut and bake for about 20 minutes until it is a pale biscuit colour.
6. Run a palate knife underneath the shortbread to release. Cool for 5 minutes before breaking into wedges. Alternatively, you can use a glass or round biscuit cutter to make round shortbread. Prick with a fork and crimp the edges, before rolling the sides in a little of the coconut and baking.