Tag: shortbread

Shortbread slice – three ways (chocolate icing, passionfruit icing, jaffa style)

Traditional scottish shortbread slice

This buttery, crumbly, melt-in-your mouth slice is a favourite in my family. This like the traditional scottish shortbread sold in pretty tins at Christmas time. In fact, I often make this as a Christmas gift.

The custard powder in the ingredients is the real secret. Sure, it’s not “traditional”. But traditional shortbread in the 16th century only had three ingredients (sugar, butter and oatmeal), and back in the 16th century they also believed that bread would not rise if there was a corpse (as in dead body) in the vicinity. And I mean, how did they even judge that? So, it’s time we all modernised a bit. (more…)

Passionfruit melting moments

Through extensive research over the past 25 years it is apparent that everyone loves melting moments. The buttery goodness, with or without icing, is always a favourite.

Here’s the proof:

Case 1: as a young’n’ my Grandma used to make them to take to the oldies home that she volunteered at. And those oldies used to play seriously competitive bingo to win a parcel of them.

Case 2: as a young’n’ I used to go to the oldies home with my Gran and my brother and I would play seriously competitive bingo to try and win a parcel… even if afterwards my Gran made me give them back to the oldies.

Case 3: A semi-young’n’ I used to make them for my dad to take to work in exchange for a bit of pocket money, and the guys in the factory love them on smoko (for non Australians, smoko = morning tea break).

Yep, this is a biscuit for the oldies, young’n’s and the everyday man. Word.

I think there is something in that for all of us.

It should be noted that my Gran’s melting moments had a cocoa based chocolate icing in between them. My Dutch Grandfather had to have chocolate with everything. Not a bad thing. And then my Mum’s melting moments had a melted-chocolate based chocolate icing.

And now I bring you passionfruit.

Ingredients

250 grams butter
½ cup icing sugar
½ cup caster sugar
½ cup custard powder
2 cups plain flour
2 teaspoons of vanilla essence
1 ½ tablespoons of water

Icing

2 passionfruit
Tablespoon of butter
Approx 2 cups of icing sugar – have more on hand.

Method

  1. Preheat oven to 180 degrees, line cookie trays with baking paper.
  2. Beat the butter and sugars together.
  3. Add custard powder, flour, vanilla essence and water, mix well. The dough will be hold-it’s-own-shape thick.
  4. Take a teaspoon of mixture and roll into a ball. Get them round, you’ll need them a uniform shape for icing. Place on cookie trays and then squish down hard with fork.
  5. Bake for 8 – 10 mins until just golden on the bottom (check by lifting one up with a spatula).
  6. Cool on rack.
  7. To make icing: scoop passionfruit insides into a bowl, add a tablespoon of margarine. Add enough icing sugar so it’s as hold-it’s-own-shape as the dough was. This will be a lot.
  8. To ice, you should be able to put some icing on one biscuit, then roll in between two biscuits to make the icing round, then squish it. This will give it a nice shape.

Note: I did end up with a bit of left over icing, which suits me fine as it freezes well. It’s hard to the quantities just right. If you do, let me know and I’ll update the above.

Quantity: Makes 42 individual biscuits, so 21 sandwiched with passionfruit icing.

Healthy? *snort* maybe in opposites land. One of the biscuits is 86 calories. For the whole thing with icing it is about 223 (depending on your icing quantity).

Storage: No eggs, so they will last. Store in airtight container.