 Shortbread
(pictured here with Celtic
Moon Coffee)
- 1-3/4 cups flour
- 4 tbsp. sugar
- 1 stick butter
- pinch of salt to taste
- 1 egg yolk, beaten
- 2 tbsp. milk
- vanilla sugar (see note)
- 1 tsp. cream of wheat
(farina)
Sift together the flour, sugar and salt. Cut butter into cubes and rub
in with your fingers until mixture is crumbly. Make a well in the
center of the bowl and pour in the egg yolk and milk. Work into a
smooth dough. Transfer the dough to an 8-inch cake pan and spread it
evenly out to the sides. Crimp the edges with a fork and mark into
slices. Prick with a fork. Chill in the refrigerator for 30 minutes.
Heat oven to 400 degrees and bake the shortbread for 5 minutes. Turn
heat down to 300 degrees and bake for an additional 30 minutes. The
shortbread should be a pale golden color. Remove from the oven and cut
into slices while still warm. Do not remove from pan until cooled.
Sprinkle with vanilla sugar before serving (optional). Goes great with
a hot cup of coffee or tea!
NOTE: Place a vanilla bean in a
bowl of sugar to flavor the sugar.
From Celtic
Folklore Cooking Related
holidays: Samhain, Winter, New Year
Related recipes: Celtic Moon Coffee,
Irish Coffee, Einish
Coffee |
