More shortbread anyone?

I bought a new cookbook the other day - Cookies, Muffins & Cakes! So even though I already have two types of home-made shortbread in the cookie jar, I decided to try another recipe from this cookbook. And, the result is that they are pretty damn good actually.

125 gm butter
1/2 cup icing sugar
1/2 tsp vanilla essence
1/2 tsp grated lemon rind
1 tsp cream
1/2 cup cornflour
1/2 cup plain flour
60 gm chocolate melts

Preheat the oven to 180c.

Beat the butter and sugar until light and creamy. Add the vanilla essence, rind and cream and beat until combined.

Add the sifted flours and beat until the mixture is smooth enough for piping (I found I had to finish off using my hands).

Spoon the mixture into a piping bag fitted with a 1.5 cm star nozzle. Pipe 4 cm lengths onto (greased and papered) trays. Bake for 15 mins or until lightly golden (I needed only about 12 mins). Cool the biscuits before transferring to a wire rack.

Melt the chocolate and place it in a small glad bag, seal, then snip one of the bottom corners (only a tiny snip). Drizzle diagonally over the biscuits. Allow to set.

Tip make sure you have some paper under the wire rack, then you can just throw it away after you've finished drizzling. It will save on the cleaning.




On a separate note. I find food photography so challenging, and using that macro lens requires skill I tell ya! But sometimes, just sometimes, it all falls into place. I had so many good photos of this shortbread, that I had to post two. And this second one looks awesome on the full LCD screen - I think it will be one that I print and frame I just love it so much. I hope it looks half decent at low-res on a blog... just checked, no it doesn't so you'll have to just trust me. But it is photos like these that just bring out the passion and make me work through the pain of taking so many duds.