Wednesday 11 December 2019

Christmas lunch and book 3 launch

Today we had a different format, every brought a dish that was typical for their countries.
The end result was delightful. Melendra made these amazing White Cheddar short bread biscuits.
Here is the recipe

White Cheddar Shortbread
8 oz/227 grams shredded cheddar
½ cup/115 grams butter
1 ½ cups/170 grams plain flour
¼ teaspoon salt
¼ teaspoon black pepper

1)      Preheat oven to 350F/175C.
2)      Place all ingredients in a large mixing bowl and let stand for 30 minutes at room temperature.
3)      Beat ingredients with a mixer (or in a food processor) until combined. Then using your hands, work dough until it holds together.
4)      Divide dough in half. Roll each half of dough out to approximately 1 cm thickness. 
5)      If the dough is soft, cover and chill it. Otherwise, cut the rolled dough into 2-inch-long by 1-inch-wide rectangles. Leave the rectangles touching each other.
6)      With a floured fork, prick each rectangle 2 to 3 times. If desired, sprinkle with a bit of course salt.
7)      Bake for 20 – 25 minutes or until light brown. Cut through the rectangles again while shortbread is still warm.
8)      Transfer to a wire rack to cool.
9)      Can be stored in an airtight container in the refrigerator for 2 days or in the freezer up to 3 months.

Best wishes,

I made a non alcoholic mulled 'wine' with the apples picked by Melendra and June, earlier in October. Added Glo's grape juice, cinnamon stick, aniseed, cardamon lemon and orange juice, and sugar to make a cordial. Although we had it with the meal, we also all got a little bottle of this Christmas Cheer to take

No comments:

Post a Comment