Wednesday, 14 September 2011

And my alter ego is...

Snowy Owl...

Last time Mark and I were at Borough Market we picked up these Owl, biscuits. Buttery shortbread with chocolate button eyes and a half almond for a beak they were tasty and impeccably made to resemble myself on Thursday evenings.

If you like me are an Owl on the side, I would replicate them with any shortbread recipe, cut out in rounds and prick for the shapes. Shortbread is so quick and easy to make, my Brownies did it on our Scottish themed pack holiday, and you could easily do this in a meeting. This is my shortbread recipe, that I use regularly.

Super-easy Shortbread (suitable for Brownies)


4oz butter
2oz caster sugar
6oz plain flour


Preheat the oven to 190 degrees C/ about Gas mark 5
Beat the butter and sugar together until smooth and fluffy (Brownies love doing this with electric beaters, but if you're on Pack holidays it's great fun to get them to do it in small groups with wooden spoons and race to see who can get there's to smooth and fluffy first!)
Stir in the flour spoon by spoon until you have a smooth paste.
Turn out onto your worktop/ table (make sure it's clean) and roll out until the past is 1cm thick
Cut out rounds/ triangles/ fingers (whatever you want really) and put on baking trays. If you're doing this in sixes, you can write the six name in pencil on the baking parchment/ greaseproof and it doesn't come off when cooking.
Now chill in the fridge for 20 minutes or so - it's this that makes shortbread really melt in the mouth-ish
Bake in the oven for 15-20 minutes or until pale golden in colour. Cool on a wire rack, and have with squash for threesies.

If you're going to decorate the shortbread to owls, then do so before cooking.

Just a quick post and run really as I'm working away this week. But

1 comment:

Kavey said...

Ooh yes, they're adorable, by The Cinnamon Tree Bakery, yes?


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