Isn’t it funny how you can make plans but then life somehow gets in the way? And then it just so happens that something you didn’t give much thought or you had maybe forgotten about becomes your only option, or your only viable option?
Well, in the past week a lot of that has happened to me. That includes writing this post, as serious, or not serious as it may seem. But hallelujah, God made a way!
For a while now, I have been itching to make shortbread cookies, but I always find a reason not to. Largely because my attempts in the past have only produced burnt cookies (yes, my shortbread cookies always turn dark brown?),and other times I just haven’t gotten any appealing enough recipes So, I gave up on my search.
And then something amazing happened! I came across this very intriguing shortbread recipe and I said to myself, ‘this is so adventurous I just have to try it’. Wasting no time, I got my ingredients together and began to prep them for the GREAT EXPERIMENT.
I decided to document my first try because I want you share this with you. (I have included all the pictures).
The procedure is very easy and straight forward. It’s crumbly texture is gotten from the rubbing in process, while the grainy texture is gotten from the semolina. Yes, I said semolina.
To the Nigerians, this is the everyday ‘semo’ we eat with soup.
This is a four ingredient recipe. I suggest following the recipe to the Tee at the first try. Once you get a hang of it, you can make as many alterations as you wish.
The tools required are:
· Spring form tin, or a baking sheet, greased and lined.
· A clean bowl.
· A cooling rack
· 175g butter (salted or unsalted). I used unsalted butter.
· 175g all-purpose flour.
· 75g semolina.
· 75g Caster sugar.
· A table spoon of water or less.
· Sift together the semolina, all-purpose flour, and caster sugar into a big bowl.
· Rub the butter into the flour until it’s fully combined and comes together. If it doesn’t come together easily, add the tablespoon of water gradually, until the dough comes together, and leaves the bowl clean.
· Press this into the spring form tin until it reaches the edges of the pan, and is evenly spread across the pan.
· Use the back of a spoon to smoothen it. Prick it with a fork randomly to release some steam. Using the back of the fork, press the edges to make a nice pattern around the pan.
. Place in an oven preheated to 170°C, and bake until it turns golden brown.
. Remove from the oven. Allow it to cool for about 5 minutes before unbuckling the spring form tin. Using a sharp knife, cut the cookies into triangles. Allow to cool before serving.
These shortbread cookies were absolutely fabulous! They were gobbled up while they were still hot; that’s how delicious they were. This recipe is definitely going down in my Famous Book of Recipes.
Do let me know what happens when you try this recipe.