Saturday, 23 August 2014

Dr Who Scottish Shortbread


To celebrate the start of Series 8 of Dr Who with new twelfth doctor the Scottish Peter Capaldi, we baked some special Dr Who shortbread! In the form of Weeping Angels and TARDISes! Blink and they're gone!

Shortbread is so easy to bake, and is so moreish, that I am surprised that outside the British Isles it isn't more readily available in cafés or in packets on the supermarket shelves. In the popular mind it is indelibly associated with the Scottish Highlands, and doesn't feel like the genuine article unless it comes in packaging festooned with Royal Stuart tartan and thistles and a portrait of Bonnie Prince Charlie or a Highland bagpiper. But why not Dr Who shortbread though? I you ask me, the BBC are missing a trick, and they could sell them for putting in the official BBC 'Doctor Who TARDIS Lights and Sounds Cookie Jar'.

The basic recipe is easy to remember: one part white caster sugar, two parts butter or margarine, and three parts plain white flour. You might then play around with textures by making the sugar component half-and-half granulated and caster sugar, or by using rice flour for a gluten-free recipe, but that's basically it.

Here is our recipe, in English and Deutsch 

Ingredients / Zutaten:

150 grams plain flour / Weizenmehl (Type 405)
100 grams soft, slightly salted butter / Butter (weich, leicht gesalzen)
50 grams caster sugar / Streuzucker (fein)

Preparation / Zubereitung:

1. Pre-heat oven to 170° (150° fan) / Ofen vorheizen auf 170 Grad (150 Grad Umluft).
2. Cream together the butter and sugar in a bowl / Butter und Zucker in einer Schüssel schaumig schlagen.

3. Add secret ingredient! We often add lemon zest, or you could add a splash of rose-water or cherry pieces / Fügen Sie die geheime Zutat! wir fügen häufig Zitronenschale dazu, aber man konnte einen Spritzer Rosenwasser oder Stücke von Kirsche hinzufügen.

4. Sieve in the flour and blend together until smoothly combined / Das Mehl in die Schüssel sieben und vermischen, bis reibungslos zusammen.

5. Lightly flour your working surface, tip out the dough, and kneed it well / Die Arbeitsfläche mit Mehl bestäuben und den Teig darauf gut durchkneten.
6. Roll out the dough between two pieces of baking parchment to a thickness of about 1cm then lightly prick all over with a fork/ Den Teig ausrollen zwischen 2 Stück Backpapier zu einer Dicke von etwa 1 cm, und mit einer Gabel leicht einstechen.

7. Cut into triangles or fingers or use a biscuit cutter. We used TARDIS and angel cookie cutters from Lakeland / In Dreiecke geschnitten oder in den Fingern oder mit einem Ausstechform. Wir verwendeten TARDIS und Engel-Ausstechformen von 'Lakeland'.

8. Lay the shortbread onto a baking-tray and bake for about twenty minutes until golden-brown at the edges / Legen Sie das Shortbread auf einem Fach und im Ofen backen für etwa zwanzig Minuten, bis sie goldbraun an den Rändern.

9. Take the shortbread out of the oven, sprinkle with a little caster sugar, then let them cool on a wire-rack / Das Shortbread aus dem Ofen nehmen, mit Zucker bestreuen und auf einem Kuchengitter auskühlen lassen.

10. Eat with a cup of tea or a glass of Scotch whisky! / Essen zusammen mit einer Tasse Tee oder einem Glas Scotch Whisky!

2 comments:

  1. Hi Andie! I challenge you to bake those same Shortbreads in a vegan version! And I nominate you for the German Liebster Award as well. I live an blog in Berlin as well. to find out more please follow my link: http://www.helene-lanzinger.com/Blog/Eintrage/2014/9/23_Nomination_for_the_Liebster-Award.html

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