Lemon & Lime Shortbread

LEMON & LIME SHORTBREAD

So here's my final installment of baked goodies from my recent party for my idol, Madonna. First there was the great birthday cake, then the Wagon Wheel slice (which coincidentally has quickly become one of my most viewed blogs); and now, here's the great Lemon & Lime Shortbread. Down the bottom I have also included a picture of the sausage rolls I made for the night. They were pretty simple, but oh so tasty. I made mulled wine for the first time too, both will be made several more times!

These shortbread biscuits are quite delicate and have a nice little tang. These are perfect for nice afternoon with a friend, a cuppa tea and the latest gossip. They are quite easy to make, but really make sure you rest the dough in the fridge before rolling out and cutting. It needs that chill to firm up and be easier to roll and cut. There a few stages to this, but it is worth it as they pretty divine.

Go forth and bake my friends. I'll be heading back to some of my old favourites for the next few blogs.

Recipe originally found at: http://www.taste.com.au/recipes/8021/lemon+and+lime+shortbread

INGREDIENTS:

250g Unsalted Butter, softened
1 cup Icing Sugar
1 tsp Vanilla Extract
2 cups Plain Flour
1/2 cup Cornflour
2 Lemons, rinds grated
1 Lime, rind grated and juiced
1 cup Icing Sugar
90g Unsalted Butter, softened

DIRECTIONS:

1 - Line baking trays with baking paper or biscuits liners, I ended up using 3 trays.

2 - Using electric beater, cream butter, sugar and vanilla until pale.

3 - Add flour, cornflour and the rind of the lemons and lime. Stir to combine.

4 - Turn onto a floured surface and knead gently until smooth. Shape shortbread into a 20cm rough circle and wrap in baking powder. Refrigerate for at least 20 minutes.

5 - Preheat oven to 160°c.

6 - Roll shortbread out between 2 sheets of baking paper until 5mm thick. Using a cookie cutter (simpler shapes are best). cut out biscuits. Press remaining together and roll out, cutting more shapes. Repeat process until you are out of dough. Refrigerate for 30 minutes, or until firm.

7 - Bake shortbread for 20 to 25 minutes, or until golden and firm to touch. Cool on trays.

8 - Using an electric mixer, beat icing sugar and butter until pale. Add a tablespoon of fresh lime juice and beat for a further 30 seconds.

9 - Spread icing over the half of the shortbread and sandwich with another shortbread piece.

10 - You can dust with icing sugar if you like.

11 - Enjoy.

Catch you again soon,

Wayne
xxx

Mojito Sorbet

MOJITO SORBET

Tuesday has become a great day to bake. I teach a private acting class in the morning and then have the rest of the day free. I always see my great boyfriend, Nick, on Tuesday, and like to make him a nice dinner and dessert. Last Tuesday I decided to make an old favourite for dinner, steak with a roast pumpkin salad. We both love it and I hadn't made it in a little while.

So I needed something to go with it. I wanted something light. With all the birthday parties I'm going to, and all the cakes I was making for them, I didn't want some massively heavy for dessert. Now I know it's still cold out but I hadn't used my wonderful ice cream machine for a while. My extraordinary best friend, Charlene, gave it to me for Christmas and it is marvelous. So sorry for those without one, this recipe uses an ice cream machine. Now I was looking through sorbet recipes and came across this one. Love mint, love lime and well I can confess to moments of being a lush. So the mojito sorbet it was. You can do it without the rum, but then, what fun would that be? It is damn tasty, what a great way to get a little boozy!

Today is National Cheesecake Day in America, so I made a cheesecake I'm taking to my boyfriend's new place tonight. Will give you all the recipe for that one soon. Happy baking my friends and Happy Cheesecake Day. 

Recipe from: http://allrecipes.com.au/recipe/11150/ice-cream-maker-mojito-sorbet.aspx

INGREDIENTS:

1 cup Water

1 cup White Sugar

1/2 cup Fresh Mint Leaves, packed

1/4 cup Lime Rind, grated

1 cup  Lime Juice

1 1/2 cups Citrus Flavoured Sparkling / Mineral Water

2 tablespoons Rum

(In total I used the rind of 3 limes and used their juice, for left over juice I used a bought squeeze bottle)

DIRECTIONS:

1 - Heat the water, sugar and mint leaves in a saucepan over medium heat, and stir until sugar has dissolved. Bring the mixture to a boil, reduce heat and simmer for 3 to 5 minutes. Set aside to cool and then strain out mint leaves.

2 - Pour the cooled mint mixture, lime rind and juice, sparkling water and rum into a bowl and mix well.

3 - Pour into the container of ice cream maker and freeze until solid. You may need to lift out churner and stir as it can stay liquid underneath. As there is alcohol, freezing time takes a little longer.

4 - Place in freezer until you need it.

5 - Serve in martini glass with fresh mint on top.

6 - Enjoy

Catch you on Thursday with a new recipe.

Wayne

xx