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Recipes

Shortbread Lemon Parfait

BT Toronto | posted Monday, Nov 27th, 2017

SERVES 6 (2 PORTIONS ON VALENTINES DAY AND SOME IN THE FREEZER FOR WHEN FRIENDS COME OVER LATER IN THE WEEK)

 

Ingredients:

Two (5.3 ounce) packs of Walkers pure butter shortbread fingers (or use the shortbread recipe from The Elegant Tea Menu and omit the lavender)

½ cup unsalted butter

½ cup granulated sugar + 2 tablespoons

3 lemons

5 egg yolks ½ pint heavy cream (at room temperature)

 

Directions:

  1. Place the two packs of Walkers pure butter shortbread fingers into a food processor and pulse until fine crumbs. Melt the unsalted butter and stir into the shortbread until combined. Spoon into heart shaped molds or a loaf tin and press down firmly. Refrigerate for about 30 minutes.

 

  1. Zest the lemons and set aside. Juice the lemons and pass the juice through a fine sieve. Put the sugar, zest and juice in a pan and boil for about 3 minutes, until the sugar is melted and the mixture is slightly syrupy. Let cool.

 

  1. In an electric mixer, whip the cream until it is stiff and set aside. With a clean bowl, whip the egg yolks until double the thickness, light in color and cold. Gradually pour in the lemon syrup mixture and whisk until combined. Fold in the cream and spoon into a 1 pound loaf tin, terrine or heart shaped molds.

 

  1. Freeze overnight and unmold onto a plate or slice to serve with fresh berries and a little raspberry or chocolate sauce.

 

  1. Note: Pasture eggs are best; they give a gorgeous rich yellow color to the finished dish
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Lavender Shortbread

BT Toronto | posted Monday, Nov 27th, 2017

MAKES ABOUT 8-10 PORTIONS OF SHORTBREAD

 

Ingredients:

1 ½ cups flour

¾ cup cornstarch

Zest of 1 lemon

2 teaspoons lavender flowers, fresh or dried

1 cup powdered sugar

2 sticks unsalted butter

¼ cup sugar

1 teaspoon lavender flowers fresh or dried

1 shortbread pan (If you don’t have a shortbread pan you can roll out the dough ½-inch thick and use cookie cutters)

 

 Directions

  1. Preheat the oven to 350ºF.

 

  1. 2 Sift the flour, cornstarch, lemon zest, lavender flowers and sugar into a large bowl. Cut the butter into small pieces and rub the butter and flour mixture between your fingers until it starts to form a shaggy ball of dough.

 

  1. Lightly dust a shortbread pan with flour and press the paste into the pan. Trim off any excess and prick the top of the shortbread all over with a fork. This will help with cooking the shortbread evenly.

 

  1. Bake for about 20 minutes until golden brown. Remove from the oven and cut the shortbread into wedges, but only going of the way through. Sprinkle with granulated sugar and lavender flowers and place on a cooling wire to cool completely.
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