I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 13 November 2016

Mincemeat Shortbread.


Mincemeat Shortbread.


Beautifully buttery shortbread spiced with the very seasonal mincemeat. The wonderfully crumbly texture contrasts perfectly with some soft hidden currants and raisins. To make this shortbread even more festive, I've added some orange zest for fruity freshness, it has also perfumed the shortbread with its amazing aroma. Super easy, quick and simple but extremely yummy. I've made this batch of shortbread using rice flour and plain flour but if you can't get rice flour, the recipe will totally work with just good old plain flour. (Rice flour is readily available in Oriental shops but I have not seen any in mainstream supermarkets).


Equipment:

23x33cm baking tray.


Use an electric mixer, beat

-250g butter, at room temperature, with

-110g caster sugar,

-250g plain flour,

-100g rice flour,

-1tsp vanilla bean paste,

-pinch of salt.

Beat well to combine.

Add,

- 3tbsp mince meat,

-zest of 1 orange.

Mix well with a spatula.


Spoon into the prepared tin.

Spread evenly.

Prick lightly with a fork.

Sprinkle over a tablespoon of caster sugar.


Bake in 160c fan forced for around 18 minutes or until golden brown.

Leave to cool completely in the tin.

Cut into 24 portions.

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