Fig, Hazelnut and Orange Shortbread

Fig, Hazelnut and Orange Shortbread

4 oz Unsalted butter

2 oz Sugar

2 oz All purpose flour

2 oz rice flour or corn flour for a grainier crumb

2 oz Hazelnut meal

¼ tsp salt

2 oz dried figs

Zest of 1 orange

1 Tbsp orange juice

1 oz Raw sugar

Pre heat the oven to 300℉

Cut the butter into small cubes and put in a mixing bowl or food processor. Add to this the sugar, flours, hazelnut meal and salt.  Using your fingers combine these ingredients until little pea size balls form,or blitz until combined. Dice the figs, add that and the orange zest to the crumb mix. Pour in the orange juice and stir with a knife and gently squeeze the mix to bring it together. You may need to add a tiny amount of cold water. Be careful not to drown the mix, it is meant to be crumbly.

Bring the mixture together into a log shape and wrap in plastic warp. Shape the log so that it is approximately 2×2 inches square and 6 inches long. Twist the ends of the plastic wrap to help obtain the shape. Gently flatten each side of the log on the counter to make a rectangle.

Chill in the refrigerator for 45 minutes.

Unwrap the log, roll in the raw sugar pressing lightly. Slice the log  into 1/4 thick slices and put onto a parchment lined baking sheet,

Bake for 25 – 30 minutes.

Enjoy F.

Cackle Cookies

Get ready to bake some tasty goodness.

Makes about 12 cookies

Here are the ingredients;

2 Sticks room temperature unsalted butter  Cackle cookies

¾ Cup confectioners sugar

1 tsp Vanilla extract

2 Cups all-purpose flour

½ tsp salt

1½ Cups hard toffee broken into pieces

½ Cup Dark chocolate

Witches hat cookie cutter

Chocolate transfer sheets

Preheat the oven to 325°

Buttery sweet crunchiness

Buttery sweet crunchiness

Break the toffee into bits, you’ll need 1½ cups of this good stuff. Click this & it will take you to the recipe for toffee

Cackle cookies

Put the butter, sugar, vanilla,flour and salt into a bowl

I'm not too posh to get down and dirty
I’m not too posh to get down and dirty

Combine in bowl, If you don’t want to use your hands use a wooden spoon. A mixer will quickly over beat the dough

Cackle cookies

I used a wooden spoon to stir in the toffee…… some of those bits are sharp!!

Cackle cookiesTip the dough on to a 9 x 13 inch baking sheet lined with a silicon baking mat or parchment paper

Cackle cookiesSmouch down with your finger tips. Make sure to get it into the edges

Cackle cookiesFlatten and smooth with a rolling pin

Pop it in the oven and bake for about 25 minutes. Remove from the oven and leave to cool for about 10 minutes. Then cut around the edges and remove from the pan. I lift the edge of the silicon baking sheet and slide it the rest of the way

Cackle cookiesNow I cut out the cookies. You want the cookies to have rested and settled a little, but the still need to be warm.

There is a lot of unshaped cookie left over, I wouldn’t call it waste because it gets eaten, but if you wanted more you could try cutting the out before baking, but the dough will spread.

Cackle cookies Leave to cool on a rack

Cackle cookiesLay the transfer sheet rough textured side up

Cackle cookiesMelt the chocolate and pour a thick ribbon onto the transfer sheet

Cackle cookiesSpread the chocolate evenly with an offset spatula

Cackle cookiesLeave the chocolate until it is semi hard then use the cookies cutter to cut out the hat shape

Cackle cookiesVery gently peel away the chocolate around the hat. Place the chocolate hat somewhere safe

Cackle cookiesTurn the cookie over, you need to have the smoothest side of the cookie facing upwards, also the chocolate transfer sheet cut out will be the reverse of the cut out cookie

Cackle cookiesDrizzle more melted chocolate onto the cookie. You can  use the scraps from the transfer sheet and remelt it

Cackle cookies

Smooth the chocolate on the cookie and delicately place the transfer sheet cut out onto it

Cackle cookies

Cackle cookiesServe on a creepy plate