from an English cookbook with British measurements, so get out your kitchen scale!
A famous recipe from Wordsworth's home village in the Lake District.
9 oz whole wheat flour
3 oz oats
3/4 teaspoon bicarbonate of soda
1-1/4 teaspoons cream of tartar
3 teaspoons ground ginger
9 oz hard butter
9 oz soft brown sugar
Set oven to 325F. Well grease and base line an approx. 14 x 9 inches shallow tin. Put the flour, oats, bicarbonate of soda, cream of tartar and ground ginger into a bowl. Cut the butter into small pieces and rub in until the mixture resembles breadcrumbs. Stir in the sugar. Put into the tin, spread out and press down firmly with the back of a floured fork. Bake for 20 to 30 minutes until pale brown (do not overcook). Cut into squares while warm and leave the tin until completely cold. Keeps well in an airtight tin.
Wednesday, June 30, 2010
Caramel Shortbread
from an English cookbook with British measurements, so get out your kitchen scale!
4 oz butter, softened
2 oz sugar
6 oz self-raising flour
Pinch of salt
TOPPING:
4 oz superfine sugar
4 oz butter
2 Tablespoons golden syrup (*You cannot buy golden syrup in supermarkets. You have to order online or go to World Market in Tucson. There is really not a good substitute for this unique syrup; you can use corn syrup...it works, but it doesn't give the same rich flavor as golden syrup)
218 gm tin condensed milk (= 7.657 oz)
100 gm bar plain or milk chocolate (=3.512 oz) (*I used more chocolate than this so I could cover the whole thing with a thicker layer)
Set oven to 325F. Well grease and base line an approx. 11 x 7 inches shallow tin. Cream the butter and sugar together in a bowl until light and fluffy. Stir in the flour and salt and knead well. Put into the tin, spread out and press down evenly with the fingers. Bake for 30 minutes until pale brown. Leave in the tin to cool. Meanwhile, for the topping, put all ingredients, except the chocolate, into a pan. Bring to the boil and continue boiling for 5 minutes or more, stirring continuously until the mixture thickens and turns pale caramel brown. When ready, pour over the cooked shortbread and spread out. When set, melt the chocolate in a bowl set over hot water, pour over the caramel and spread out. When the chocolate has set, cut into squares with a sharp knife dipped in hot water.
4 oz butter, softened
2 oz sugar
6 oz self-raising flour
Pinch of salt
TOPPING:
4 oz superfine sugar
4 oz butter
2 Tablespoons golden syrup (*You cannot buy golden syrup in supermarkets. You have to order online or go to World Market in Tucson. There is really not a good substitute for this unique syrup; you can use corn syrup...it works, but it doesn't give the same rich flavor as golden syrup)
218 gm tin condensed milk (= 7.657 oz)
100 gm bar plain or milk chocolate (=3.512 oz) (*I used more chocolate than this so I could cover the whole thing with a thicker layer)
Set oven to 325F. Well grease and base line an approx. 11 x 7 inches shallow tin. Cream the butter and sugar together in a bowl until light and fluffy. Stir in the flour and salt and knead well. Put into the tin, spread out and press down evenly with the fingers. Bake for 30 minutes until pale brown. Leave in the tin to cool. Meanwhile, for the topping, put all ingredients, except the chocolate, into a pan. Bring to the boil and continue boiling for 5 minutes or more, stirring continuously until the mixture thickens and turns pale caramel brown. When ready, pour over the cooked shortbread and spread out. When set, melt the chocolate in a bowl set over hot water, pour over the caramel and spread out. When the chocolate has set, cut into squares with a sharp knife dipped in hot water.
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