Classic Shortbread

Traditional buttery shortbread are superb with a cup of afternoon tea and for me, they offer more... much more, solace as these were my mum and grandmothers staple biscuit they baked, gifted or sent in holiday care packages. I diligently carry on that tradition throughout the year and often times these have become the biscuits I share most with family and friends as they are the ones that frequently get asked for. This recipe is simple, no need for a food processor, it is all done by hand and it's important the butter be room temperature for a decent rich dense buttery shortbread.  

Classic Shortbread

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1 cup (227 g) unsalted butter, room temperature soft

1 teaspoon (5 g) Kosher salt

2/3 cup (134 g) granulated white sugar

1 1/2 teaspoons vanilla, optional

2 cups (256 g) unbleached all purpose flour

1 - 2 tablespoons fine white sugar for sprinkling

Heat oven to 325ºF (170ºC). Line the bottom of a 8 - inch or a 9 - inch square baking tin with baking parchment. 

In a large bowl stir the room temperature butter with a wooden spoon until soft and creamy, the texture should resemble mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla and stir again until combined, then add the flour and stir until just combined, the dough will be coarse and a bit lumpy

Press the dough into the prepared baking tin, smooth the top using the bottom of a drinking glass and gently prick the top with the tines of a fork. Using a sharp knife carefully pre-mark or score slices, not cutting all the way through, this makes it easier to cut when warm.  

Bake until golden brown, approximately 40 to 50 minutes for an 8 - inch pan or 30 to 40 minutes for a 9 - inch pan. Checking around 30 minutes.  

Transfer pan to a wire rack to cool and carefully cut into bars or squares, using the pre- cut marks as a guide. Sprinkle with 1 or 2 tablespoons of sugar, I used a lavender vanilla sugar.  

Rosemary Lemon Loaf

 

Rosemary Lemon Loaf is appropriate for Remembrance Day/Armistice Day or when we reflect upon loved ones who are no longer with us. Rosemary is for remembrance, may we never forget and the lemon, not to deter from sombreness but to gently ease a spirited and uplifting remembrance for our memories and the loving memories of those to which they live on in. Even in mourning there is a balance between good and bad days and this loaf modestly reflects that. When remembering and honouring the dead, serve slices with sprigs of rosemary and it is customary to have two plates, one for the living and one for the dead. 

Rosemary Lemon Loaf

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2 cups unbleached all purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

2 eggs

3/4 cup sugar

zest and juice of 1 lemon

2 tablespoons chopped fresh rosemary

1/2 cup olive oil

1 cup milk

thin slices of fresh lemon, seeds removed

1 tablespoon sugar

1 fresh sprig of rosemary

1 tablespoon powdered sugar

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 2 lb loaf tin and line with baking parchment paper. 

In a bowl whisk together the flour, salt and baking powder. 

In another large bowl mix together the eggs, sugar, lemon zest, lemon juice, rosemary and olive oil until combined. Add the dry ingredients (flour mixture) and milk  and stir just until combined. Pour the batter into the prepare baking tin. 

Place the slices of lemon on top of the batter. Sprinkle the sugar evenly over the lemons. Bake in the preheated oven for 50 to 70 minutes or until a toothpick inserted into centre comes out clean. 

Allow to cool in the pan for 10 minutes. Carefully remove from tin and allow loaf to cool on a wire rack completely. Once completely cool sift the icing sugar over the loaf and place the fresh rosemary sprig on top.   

Notes: Oven vary therefore baking times may vary.

Remembrance Cookies

 

I tend to make these Rosemary Remembrance cookies periodically between October 30th and December 31st; for Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day, Remembrance Sunday, Yule and also for remembering loved ones who are no longer with us. Serve them with fresh sprigs of rosemary, to symbolize remembrance, and on two plates, one for the living and one for the dead, which is ideal but not a necessity. 

Remembrance Cookies

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1 1/2 cups icing sugar 

1 cup unsalted butter, softened

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

2 tablespoons chopped fresh rosemary

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper. 

In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.

In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours. 

On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.

Notes: Ovens vary and sorted shapes bake differently therefore baking time may vary slightly.   

 

Apple Rosemary Cake

 

In many ways November is a month of remembrance for me... our family and us. Rosemary is for remembrance and in Celtic mythology, legend and folklore apples are not only an emblem of fruitfulness but at times immortality too. I tend to make this during the first few months of winter, when remembrance and missing those who are no long with us deepens, as the subtle sweetness with the comforting aroma of rosemary brings about all sorts of memories.  

Apple Rosemary Cake

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1 cup (2 sticks) butter, softened

3/4 cup white sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup honey

2 cored and chopped Ambrosia apples

3 tablespoons finely chopped fresh rosemary

2 cups unbleached all purpose flour

2 teaspoon baking powder

extra apples slices for the top

Preheat oven to 325ºF (170ºC). Lightly butter and flour a 3 lb. loaf tin and line the bottom with baking parchment paper.

In a medium bowl combine the flour and baking powder. Add in the finely chopped rosemary and stir together. 

In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time and stirring to incorporate after each. Stir in the vanilla extract and honey, then add the grated apples and stir together. 

Add the flour mixture, in three additions, to the butter and sugar mixture, stirring after each addition until the batter comes together nicely. The batter will be thick so spoon it as evenly as you can into the prepared loaf tin and using a butter knife smooth the top. Place thinly sliced apple slices or fresh rosemary sprigs on top to decorate. 

Bake in the preheated oven for 50 to 60 minutes or until done in the centre, checking with toothpick inserted into the centre. Allow the loaf to rest in the tin for 10 minutes, carefully remove from the tin, the parchment will help ease this, and transfer to a wire rack to cool.    

Rosemary Lemon Shortbread

Rosemary, is for remembrance and I make these shortbread around this time of year. I suppose you could say that this is my homage of giving thanks and remembrance to those who are no longer with us. Just remember when serving to use two plates, with fresh sprigs of rosemary, one for the living and one for the dead.   

Rosemary Lemon Shortbread

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1/2 cup cornstarch

1/2 icing sugar

1 cup unbleached all purpose flour

2 tablespoons chopped fresh rosemary

zest from 1 lemon

3/4 cup butter, softened

Preheat oven to 300ºF. 

In a large bowl combine the cornstarch, icing sugar, flour, chopped rosemary, lemon zest. Add the softened butter and stir until well blended. Roll portions of the dough into balls. Place on a baking tray, about 1 inch apart, and gently flatten with a floured fork or with the bottom of a smooth glass, that has been floured. Sprinkle with caster sugar. Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden brown. Remove from baking tray and cool on wire racks.   

Hope everyone is having a good week! - JD 

Remembrance Cookies

Rosemary is a symbol of remembrance. I tend to make these cookies between October 30th and November 15th. Remembrance Cookies are suitable not only for the Celtic and Pagan holiday Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day. Making them ideal to remember those who have passed. Serve them with fresh sprigs of rosemary and on two plates, one for the living and one for the dead, which is ideal but not a necessity. 

Remembrance Cookies

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1 1/2 cups powdered sugar (icing sugar)

1 cup unsalted butter, softened

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1 to 2 tablespoons chopped fresh rosemary

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Preheat oven to 375ºF. 

In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.

In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours. 

On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.

Notes: Ovens vary and sorted shapes bake differently therefore I found my baking time to be 4 to 6 minutes.