Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/2 cup finely chopped almonds
- 2 tablespoons finely chopped candied orange peel
- 2 tablespoons finely chopped candied lemon peel
- 2 tablespoons finely chopped candied ginger
- 2 tablespoons finely chopped crystallized ginger
- 2 tablespoons finely chopped dried cranberries
- 2 tablespoons finely chopped dried cherries
- 2 tablespoons finely chopped dried apricots
- 1/2 cup finely crushed Rich Tea biscuits
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Bowl
- Electric mixer
- Fork
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a bowl, combine the flour, confectioners’ sugar, and salt.
3. Using an electric mixer, beat in the butter until the mixture is crumbly.
4. Stir in the almonds, candied orange peel, candied lemon peel, candied ginger, crystallized ginger, dried cranberries, dried cherries, and dried apricots.
5. Add the crushed Rich Tea biscuits and mix until the dough comes together.
6. On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
7. Cut into desired shapes and place on the prepared baking sheet.
8. Bake for 20 minutes, or until golden brown.
9. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: 350 degrees F
Serving Size: Makes about 24 pieces
Nutritional Information:
Calories: 140
Fat: 8 g
Carbohydrates: 15 g
Protein: 2 g
Substitutions for Ingredients:
- For the butter, you can use vegan butter or margarine.
- For the almonds, you can use any type of nut or seed.
- For the candied orange peel, you can use any type of dried fruit.
- For the candied lemon peel, you can use any type of dried fruit.
- For the candied ginger, you can use any type of dried fruit.
- For the crystallized ginger, you can use any type of dried fruit.
- For the dried cranberries, you can use any type of dried fruit.
- For the dried cherries, you can use any type of dried fruit.
- For the dried apricots, you can use any type of dried fruit.
- For the Rich Tea biscuits, you can use any type of biscuit.
Variations:
- For a sweeter shortbread, you can add 1/4 cup of granulated sugar to the dough.
- For a spicier shortbread, you can add 1 teaspoon of ground cinnamon to the dough.
- For a nuttier shortbread, you can add 1/2 cup of chopped walnuts to the dough.
- For a citrusy shortbread, you can add 1/4 cup of freshly squeezed orange juice to the dough.
Tips and Tricks:
- Make sure the butter is cold when adding it to the dough.
- Roll out the dough on a lightly floured surface to prevent it from sticking.
- Cut the shortbread into desired shapes before baking.
Storage Instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat in a 350 degree F oven for 5 minutes.
Presentation Ideas:
Serve the shortbread on a platter with a variety of other cookies.
Garnishes:
Garnish with a sprinkle of confectioners’ sugar or a drizzle of melted chocolate.
Pairings:
Pair with a cup of hot tea or a glass of cold milk.
Suggested Side Dishes:
Serve with a fruit salad or a green salad.
Troubleshooting Advice:
If the shortbread is too crumbly, add a tablespoon of water to the dough.
Food Safety Advice:
Keep the shortbread in an airtight container and store at room temperature.
Food History:
Shortbread is a traditional Scottish dessert that dates back to the 16th century.
Flavor Profiles:
This shortbread has a sweet and nutty flavor with hints of citrus and spice.
Serving Suggestions:
Serve as an after-dinner treat or as an afternoon snack.
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Region: British