For the alphabet U, I chose to do a cookie from United Kingdom. This shortbread cookie is actually from Scotland, which is part of United Kingdom/ UK. This dish was selected nearly 3 months before when Srivalli announced this BM. Scotland was in NEWS last week. If Scotland got seperated from UK, then I had to search for another recipe to post today. But as there was no separation and so I continued to bake this wonderful pastry or cookie for UK. This is so much like the shortcrust pastry we make for the pie base.
While I was going through the history of Pitcaithly Bannock, these were first baked out of the left over bread dough into crispy rusks. But after some time the yeast in the dough was abandoned and butter and nuts were included to make it rich. Citrus peels are also used to give a nice flavour to the short bread. This was so easy to make. There is no shaping of the dough. Just pat the whole batch into a large circle and then bake until golden. While patting make sure to press it harder. As I didn’t press it harder, it crumbled when I tried to slice wedges. Though I couldn’t slice them into neat wedges, they were buttery, flakey and absolutely delicious. Serve it with a cup of coffee and you will enjoy this a lot. You can also shape the dough into individual cookies.
Recipe Source: Baker In Disguise
Powdered sugar-40 gm
Candied Orange Peel-1 tbs
Chopped Cashew nuts-1 tbs
Preheat oven to 165°C.
In a bowl cream together butter and sugar until light and pale.
Add the orange peel and beat well.
Now add the flour and nuts and mix well to form a crumbly dough. This is so much like the short crust pastry we make for pies.
Now pat the whole batch of dough into a large cookie on a greased tray.
Remove a small circle of dough from the centre using a bottle cap of cookie cutter.
With a blunt side of knife or a spatula, mark lined along the circle. This will make it easy to slice the wedges.
Bake until golden for 20-25 minutes.
Cool before removing from the tray.