My solution was to cut the biscuit into wedges, then cut in half again across the width and fill. Verdict - the right size; not the best shortbread I have made but tasty enough and the passionfruit buttercream was heavenly. Put it this way, I took some in to the Day Job to share and my colleagues didn't complain!
Wednesday, December 21, 2011
I think I have said before that MasterChef is not my thing. While it's not nasty like other reality television shows, I hate the exaggerated suspense of the elimination and judging and the staginess of the whole process. After living with the Landlady last year, who was a bit of a fan, Stos got hooked on it and will frequently call me in to look at a dish he thinks I will like and I have to make sure that I don't get sucked into the culinary vortex. So when he bought home a copy of Julie Goodwin's cookbook "Our Family Table", I wasn't all that interested. But having had a flick through, it has a curious appeal, not unlike a CWA cookbook. There's nothing scary in there and I love the way she has written the book as tribute to her family and friends by sharing their recipes and associated stories. The chapter on baking is probably my favourite; packed with tasty biscuits and cakes, including one entitled "Never Fail" cake. If that's not a Nanna recipe, I'll be damned! What really caught my eye was the passionfruit shortbread - a combination of two of my favourite things in life. The urge to make it finally overcame me and last night I baked the disc of golden shortbread (well, a bit brown around the edges) and made the passionfruit butter that will sandwich wedges of it together. It's looks good but one change that I would make is to flatten the shortbread into a larger tin than the recommended 20cm springform pan. For a lovely big piece of plain shortbread, the thickness is fine but when sliced and wedged together with filling, well even I would have to say it's a bit much. However passionfruit butter looked amazing, so I really wanted to use it.