Thursday, August 19, 2010

Melt in the mouth shortbread..

After two months off from blogging, now I've tried to get back on track again. I chose to start with something simple, yet delicious which is these melt in the mouth shortbreads. And two things about it that caught my attention are olive oil and fennel seed! If you fancy fennel seed, then it's really worth a try!

I've found the recipe and saved to my file a while ago..Unfortunately, I failed to remember where it's from..Anyway, thanks to the one who posted this wonderful recipe !


250g all purpose flour
160g butter
A pinch of salt
40g olive oil
80g caster sugar
2 egg yolks
2 teaspoons fennel seeds
Demerara , to sprinkle


Beat the butter, olive oil and sugar together in a mixer for a few minutes until pale and fluffy. Slowly add the egg yolks and mix well. Once mixed, then slowly add the flour and fennel seeds until blended. In greaseproof paper, roll up the mixture into a log/roll and refrigerate for at least 2 hours or overnight. When ready to bake, preheat the oven to 180C. Cut out individual biscuits about 1/2 – 3/4 cm thick. Sprinkle with demerara sugar and bake for 10 minutes until lightly browned.

Makes about 2 dozen biscuits.


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