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Recipe of the Month : April

Share this biscuit with your prince and he'll be charmed!

 

Inspired by Disney's recent release live action Cinderella, I have come up with a recipe that reflects Cinderella. The heart symbols her search for love, stem ginger the heat of the fireside and chocolate the cinders that she is named after.

 

English Singing Bakerx

Ingredients

Method

6 oz (175g) plain flour, sifted  

 

4 oz (125g) salted butter, chilled and cubed

 

2 oz (50g) caster sugar  

 

3 balls of stem ginger, chopped

 

100g dark chocolate

Your hands!

 

Sieve

 

Large mixing bowl

 

Scales

 

Rolling pin

 

Medium sized heart shaped cutter

 

Fish Slice (to take the biscuits off the tray)

 

A baking tray

 

Fork

1. Preheat the oven to 160°C (Gas Mark 3/ 325°F) and grease a baking tray with butter. (Top tip - Use kitchen roll or an old butter wrapper to grease the tray)

 

2. Sift the two dry ingredients into a large mixing bowl, lifting the sieve high so you get the most amount of air into them. Then add the butter to the sifted ingredients and rub in the butter with your fingertips. Other bakers prefer butter to be soft when they make shortbread but I find it easier to use cold as my hands are naturally quite warm!

 

3. As the butter softens with the heat of your hands, start to knead the mixture until it becomes a dry dough. (It may crack into pieces but just keep putting it back together!) This is a very short mixture so keep working it till it forms a ball.  Add the chopped stem ginger to the dough as it is coming together to distribute it evenly through the dough.

 

4. When you have a ball of dough, roll it out on a clean floured surface to about 1cm thick. Start by patting it out with your hands and then use a rolling pin for the last bit as this prevents it cracking. Use the cutter  to cut out the biscuits. When you have cut out as many as you can from the first roll, bring together the left over bits and re-roll them until there isn't enough dough to make more.

 

5. Put the cut out biscuits on the greased baking tray about a couple of centimetres away from each other. The biscuits don't spread much during cooking so don't worry about putting them too close together. Use a fork to make lines of small holes in each biscuit to allow the steam to escape during baking and put them in the preheated oven for 30 minutes or until lightly browned and not soft to the touch.

 

6. Cool on the tray till they are completely cold.

 

7.Break the chocolate into pieces and put into a bowl that fits over a saucepan. Put the bowl over a saucepan of simmering water and melt it gently, stirring occasionally. When it is melted, take off the saucepan and dip half of the heart biscuit into it.

 

8.Leave to cool and set on the wire rack covered with foil.

 

9.When the chocolate is set, share with your prince and let your dreams come true!

Equipment

5. April April