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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christmas Shortbread
 Categories: British, Cakes, Cookies
      Yield: 14 Shortbread
 
  3 1/2 oz Caster sugar (100 g)
      7 oz Butter (200 g); softened
 10 1/2 oz Plain flour (300 g)
  1 3/4 oz White chocolate (50 g);
           - chopped into sm pieces
      2 tb Pistachios; chopped
  1 3/4 oz Chocolate (50 g);
           - milk or dark,
           - chopped into small pieces
    1/2    Orange; grated zest only
      3    Chai teabags
 
  Preparation time: 30 minutes
  Cooking time: 30 minutes
  
  Christmas shortbread is very easy to make so they are perfect for the
  children or to give to friends and family as DIY foodie Christmas
  gifts.
  
  Fill your shortbread with your favourite festive flavours like
  chocolate, nuts, and spices.
  
  Beat together the sugar and butter in a large bowl until pale and
  fluffy. Stir in half the flour until combined then add the remaining
  flour and use your hands to bring it together. Add your chosen
  fillings and use your hands to bring the dough into a rough ball.
  
  Roll the dough into a fat sausage, roughly 5 cm (2") in diameter. Wrap
  tightly in cling film and refrigerate for at least 1 hour or until
  solid. See tip for freezing advice.
  
  Preheat the oven to 200?C/180?C Fan/Gas 6/400?F and line a baking
  tray with baking paper.
  
  Unwrap the cling film and slice the sausage into 14 rounds, roughly 2
  cm wide. Place onto the lined tray and cook for 15 to 20 minutes or
  until the edges are beginning to brown but the tops have no colour.
  
  Leave to cool slightly and enjoy. These will keep well for at least 1
  week in a sealed container, but the fresher they are the better.
  
  Recipe by Sophie Whitbread
  
  Recipe FROM:
  
 
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