Thursday, 20 May 2010

Shortbread or Jenga?

Shortbread or Jenga?

Do you remember Jenga? :)

The recipe is by Trish Deseine from her very good book "Cooking with friends"; I slightly modified it just by adding some roasted hazelnuts. To be honest I am not a huge fan of shortbread but I found this one very delicious...crunchy but it melts in your mouth...a real treat!!!


250g Salted butter
300g Plain flour
90g Sugar
200g Whole roasted hazelnuts

In a food processor chop the hazelnuts with the sugar until they are fine but with a little texture and put them in a big bowl. Again using the food processor, mix flour and butter together at maximum speed until the mixture resembles breadcrums and pour over the chopped hazelnutz. Knead by hand for a couple of minutes until everything comes together and you have big crumbs. Spread compacting it with your hands in a Swiss roll or round tin, lined with baking parchment, until 1 cm thick. Let rest for 30' or more in the fridge and meanwhile preheat the oven to 150°C. Bake for 50' until deep golden brown. Leave it to cool for 5 minutes and then cut into wedges (if round tin was used) or fingers (if a Swiss roll tin was used) and allow to cool completely before serving.

A crunchy smile,

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