Ok, I’ll start with the shortbread first. This morning, my mum, rather tentatively asked me if I could post a biscuit recipe on the blog and not a cookie recipe. Apparently “not everyday cookies” – who knew?? So being the angelic daughter I am, fulfilled her wish for buttery, crunchy on the outside but melting in the middle, classic shortbread. Usually shortbread has just three ingredients – butter, sugar and flour but in my research I was drawn in by the whole cornflour/rice flour distraction. I went for that option and poured in a truck load of vanilla for good measure. It worked – she was happy, I was happy and M&S have lost another sale to the BBH testing kitchen.
It’s Ramadan. The auspicious and holy month of Ramadan. For those of you who may not know, this is when muslims fast from sunrise to sunset. Fasting prohibits food and water and is generally a time set aside for spiritual enlightenment and peaceful conduct. It’s a rather lovely time of year. Of course, it has fallen bang smack in the middle of our UK summer this year, so the fasts are the longest they will ever be, at around 19 hours. Yes, 19 hours. This means those few hours of darkness are vital for cramming in yummy things like shortbread and cake and regardless of whether you are fasting or not, these little things are worth making. The ease accounts for low energy levels and the satisfaction of dipping them in a hot cup of tea at the end of the day will probably make your day at least 10x better. It’s also Father’s Day. I know my dad will appreciate fresh biscuits (and the mahoooossive banana bread I made for him) at 9.30 this evening!
You can serve these however you like. Melted nutella or chocolate ganache serves as the perfect indulgent dipping sauce, lemon posset and shortbread is a classic dinner party match or serve simply with a cup of tea. These are a staple, dress them as you please!
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