Happy New Year and hello again. It has been a while.
Dogs are our link to paradise. They don’t know evil of jealousy or discontent. To sit with a dog on a hillside on a glorious afternoon is to be back in Eden, where doing nothing was not boring – Milan Kundera
I’ve been away since October when we almost lost Walter to the parvo virus. To say it knocked the wind out of my sails is an understatement. Luckily we got through it and he had his 1st birthday just before Christmas.
Here is an after & before as we had to have him shaved 😦
We’ve had some lovely meals over the Christmas period but I didn’t get the camera out a lot. I also didn’t personally do any baking but Mr S made these after the new year. I can’t stand mince pies but these were good.
- Get 250g butter to room temperature
- Measure out 100g of golden caster sugar, 140g ground rice, 250g plain flour, 1tsp vanilla extract, ½ tsp ground cloves, 1¼ tsp ground cinnamon
- Get 350g good quality mincemeat (I used Waitrose signature spice) ready
- Get granulated sugar and dark chocolate ready
- Preheat the oven to 160ºc (fan)
Grease and line the base of a 20cm square tin.
Beat the butter, caster sugar, vanilla, cloves and 1 tsp of the cinnamon until pale and fluffy.
Stir in the flour and ground rice then knead to a smooth dough.
Halve the dough and roll one half out roughly then press into the bottom of the tin.
Spread the mincemeat over leaving 1cm border around the edge.
Roll out the other half of the dough between 2 sheets of baking parchment and gently slide onto the mincemeat. Seal around the edges and gently press to dimple then prick with a fork.
Bake in the oven for around 25 minutes until lightly golden.
Mix a couple of tablespoons of sugar with the remaining cinnamon and sprinkle over the top. Leave to cool in the tin.
Melt the chocolate and drizzle over the cooled shortbread then cut into slices.
I got the recipe from the 2015 BBC Good Food calendar.