I´m a bit pessimistic when I see the shortbread´s recipe using fresh mint leaves. In fact, the taste is quite good. The fresh mint leaves improve the flavour of these buttery cookies. My kids like it....I´m glad don´t have to finish all of shortbreads by my own :). The recipe reminds me to the gifts that Arfi of Homemade send me last year : Vanilla beans! Imagine, the Vanilla beans had been flown from New Zealand and landed safely in Hamburg, now in my tummy...he..he. Thanks again Arfi. My caramel pot is too dark, the result is slighly bitter... never mind, next time better :). See round up here
KBB#10 challenge: Caramel Pots with Minted Shortb
read Sticks
Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.
Minted Shortbread Sticks
100g icing sugar
200g flour
100g cornflour
250g unsalted butter, softened
1 vanilla pod, seeds removed and reserved
1 sprig mint, chopped
step by step Minted Shortbread sticks
Preheat the oven to 150C. Line a baking tray with baking paper.
Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and ba
ke for 20-25 minutes, until lightly golden. Cool and store in an airtight con
tainer until required. Makes about 30.
Caramel Pots
125g caster sugar
2 Tbs water
125ml milk
250ml cream
3 egg yolks
step by step caramel pots
Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel, then egg yolks. Cool slightly.
Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.
