"Perfect to have in the tins when visitors pop over, or when wrapped in brown paper or cellophane these biscuits make great gifts too."
We’ve pulled together a few flavour combinations that can easily be added to your favourite shortbread recipe. Perfect to have in the tins when visitors pop over, or when wrapped in brown paper or cellophane these biscuits make great gifts too.
150g Westgold Butter
50g icing sugar
Then add one of the flavour combinations from below- simple!
In mixer or food processor cream soft butter and icing sugar until pale.
Stir in flours, and your chosen flavourings.
Press mixture onto baking paper and place another piece of paper on top and gently roll out. Refrigerate 15 mins.
Peel off the top layer of paper and lightly dust with flour and put the paper back on. Flip the shortbread over and peel off the other layer of paper.
Cut into desired shapes and cook on baking paper at 150 deg for 15-20 mins until firm and very lightly coloured.
You can choose to ice your shortbread or dust with icing sugar to finish.
Pistachio & Cranberry
1/3 cup pistachios
1/3 cup dried cranberries
White Chocolate & Almond
1/3 cup almonds
1/3 cup white chocolate finely chopped
Lemon & Coconut
2 tablespoon lemon zest
1/3 cup shredded coconut
Lemon & Thyme
2 tablespoons lemon zest
1-2 teaspoons finely chopped thyme, depending on how strong you want the flavour to be
2-3 teaspoons espresso (prepared from instant or from your coffee machine)
1 tablespoon vanilla extract or paste
1/2 cup chocolate finely chopped