Shortbread is a biscuit
of Scottish origin and greatly appreciated by the English and Americans. With a
crumbly texture and rich in butter, it pairs well with a hot cup of tea. Traditionally
it may be presented in three different ways: either the dough is shaped into a
large circle and cut into individual wedges after being baked or it is cut into
individual round biscuits or fingers prior to baking. Today I decided to make a
large circle using a round springform pan.
2 cups flour
¾ cups icing sugar
a pinch of salt
1 cup unsalted
butter at room temperature
Pre-heat oven to
150ºC. Grease a round springform pan 25cm in diameter.
Sift together flour, sugar and salt. Beat butter until
creamy and fluffy. Gradually add the flour mixture and mix well until flour is well incorporated. The dough will be very thick. Spread
dough in the pan and pat it down in order to get an even thickness. With a
wooden skewer poke holes all over the biscuit dough. Bake for about 50 minutes.
Remove from pan and cut into wedges while still hot. After completely cooled
keep in an airtight container.
cake is very easy to assemble. All you need is a little patience to place the
M&M’s. You can also use Smarties if you prefer. Prepare the “Onda Chocolate Cake”, (follow the link). Push a straw through the middle of the cake and cover
it with chocolate. Place the M&M’s on the cake and up the straw. Finally place
an empty M&M’s bag on top of the straw “glued” with a dab of chocolate.