Archive for Star Wars shortbread

Star Wars shortbread recipe

Posted in Baking, Biscuits, Scottish food with tags , , , , , , , on 11/04/2011 by libbyplummer

Star Wars shortbreadI’ve been patiently waiting for my cousin to perfect her shortbread recipe so that I could try it out for myself, and it was well worth the wait. There are very few ingrediants, so it’s very simple to knock up a batch of dough in next to no time. As I still hadn’t tried out the second set of Star Wars cookie cutters that I got from Williams-Sonoma last year (yes, I have two sets), I decided to knock up some Star Wars shortbread in the shape of the Millennium Falcon (pictured), Tie Fighters, X-Wing Fighers and the Death Star. As you do.

What you’ll need:
4oz/110g softened unsalted butter
2oz/50g caster sugar
4oz/110g plain flour
2oz/50g rice flour

What to do:
First, in a large bowl, cream the butter together with the sugar with a fork. Next, add the two types of flour and mix to form a dough. Once rolled into a ball of smooth dough, wrap in clingfilm and put in the fridge for an hour or so to chill.

Preheat the oven to 180 °C (160°, fan oven)/350 °F/gas mark 4. Next, roll the dough out to about thickness of about 0.5mm/0.25in. The dough is quite crumbly so it’s a bit of a bugger to roll out. You’ll need to be very gentle and persevere, but I promise you it’s worth it. If the dough cracks while rolling, just gently push it back together and carry on rolling with care. The trick is to handle the dough as little as you can and to make sure that both your hands and the dough are as cool as possible.

Once you’ve cut the shapes out, put them on a greased baking tray (I just use a Teflon baking sheet) and bake at 180°C (160°, fan oven)/350° degrees F/gas mark 4 for approximately 12-15 minutes or until the biscuits begin to turn golden brown around the edges.

After taking them out of the oven, leave the biscuits to cool for a couple of minutes before transferring them to a wire rack to cool completely. Immediately after you put them on the wire rack, drench them with caster sugar (it’s best to put some newspaper underneath the rack to catch any stray sugar). Once they’re cool, you cake shake the excess sugar off and then you’re ready to rock ‘n’ roll.

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