Tuesday, 23 December 2008
Talk about divine, which this shortbread truly is. Another recipe that I found in a magazine but I changed the name as I thought this name to be more appropriate for the shortbread. The use of rosewater in this recipe really makes it taste like Turkish Delight; without the same amount of calories, I think. But it’s Christmas, so who needs to count the calories! Save that for your new year’s resolution (and mine – so need to lose weight)
BTW, I had to make these twice because the first batch did not even see it to Christmas. It was half gone the day I baked them!!! So here it is, my TURKISH DELIGHT SHORTBREAD.
180 g unsalted butter
1/3 cup pure icing sugar
1 tsp vanilla extract
2 tsp rosewater (NOT Rose essence) - see glossary post on ROSE WATER
2 cups plain flour
1/3 cup corn flour
Extra plain flour - for kneading
Pure sifted icing sugar – to dust
Preheat oven to 160°C. Line a baking tray with baking paper.
Beat butter, sugar, vanilla and rosewater with electric beaters until very light and creamy.
Using a wooden spoon to combine, add in the flours.
Turn out dough onto a lightly floured surface and knead it gently with your finger tips. Form a flat disc, in the shape and size of a bread and butter plate, cover completely with baking paper (in on other words, wrap as you would a parcel) and refrigerate for 20 mins or until firm.
Roll out dough between two sheets of baking paper to 2 to 3 mm thick. Using cookie cutters, cut out shapes in the dough and carefully place them on the paper lined baking tray and bake for 10 to 12 mins until golden. Stand on wire racks until cookies are cold and then dust them with icing sugar. Store (if you actually have any left) in airtight containers.
PS: You could also make holes in your cookies and hang them on your Christmas tree for Christmas day. Use Christmassy cookie cutter shapes instead and make holes using the bottom end of a thin chopstick. When cool, thread some cotton or ribbon through the holes, dust with icing sugar and decorate your tree.