I have managed to salvage a cop of onions, shallots and garlic. A courgette is finally establishing itself and the potatoes are ready to be dug up. All in all I'm pretty happy, there is still much work to do though. Here's some shots...
Red onions, shallots and garlic.
Right this second post is to share the recipe for the cardamom and white chocolate shortbread biscuits.
What you need
- 250g butter
- 50g caster sugar
- 250g plain flour
- 125g cornflour
- 6 cardamom pods
- 2 tsp rose water
- 100g white chocolate
What you do
In an electric mixer with the paddle attachment beat together the butter and sugar until light and fluffy. Then pour in the flour that you have sifted. Slower bring it together to form a dough, before you tip it out and chaff it (as before) add the rosewater cardamom and white chocolate. Honestly an electric mixer such as a Kenwood Chef or Kitchenaid really make baking so easy.
I removed the cardamom from the pod and put it in a pestle and mortor and then ground it into a powder. I added the rosewater to this to enable it to be all poured out and into the dough.
I find that chopped fresh chocolate has a better texture when cooked than preformed chunks, they also lack all the emulsifiers what are needed to keep a chocolate chip shaped like a chocolate chip.
Roll the dough up into a log about 12" long, wrap in cling and chill in the fridge.
Preheat the oven to 180C, line two baking trays with greaseproof and using a sharp knife and a sawing motion (don't press down on the dough), cut 1cm thick slices. Bake for about 20 minutes until just golden brown.
Remove from the oven and decorate with melted white cooking chocolate.
They really have the cardamom flavour but the white chocolate chunks burnt, so I should have cooked them for a shorter time. I think I'll just stick to a chocolate topping in future with these.
Hope you have enjoyed these two posts, leave a comment to let me know what you think of the blog.