Pistachio Shortbread

 

Shortbread is one of those biscuits that is so simple in its looks but super big on taste. I love it for its unapologetic buttery taste and crumbly texture. Though I had bookmarked this recipe since a long time I finally got a chance to make it this Eid. To say that it is an easy recipe is an understatement. All you need is very good quality butter and some flour and sugar. The pistachios kick it up a notch and makes it perfect for gifting.

Recipe Source - Not Quite Nigella

Ingredients

210 Grams Butter (Salted)

90 Grams Caster Sugar

230 Grams All Purpose Flour

60 Grams Rice Flour

1/4 Cup Finely Chopped Pistachios

Method

1. Preheat the oven to 300 Degree F and line two baking trays with parchment paper.
2. In a medium bowl, cream the butter and sugar till light and fluffy.
3. Add the two flours and mix until just combined. Gather into a dough and divide in two halves. Place in the freezer for 10 minutes just to make it easier for rolling.
4. Flour a rolling mat lightly and place one of the dough halves on it. Roll it out into a large rectangle (approx 1/4 inch thickness). Press the pistachios into the dough and cut into small squares or desired shape. Lift the squares gently and place on prepared tray. Repeat with the other half and place on second baking tray. 
5. Bake for 20 minutes (do not let the biscuits brown) and remove on a cooling rack. Cool completely then store in an air tight container.

TIP - I like to roll out my biscuits between two sheets of parchment paper. This way they don't stick to the rolling pin and makes the transfer easier.

Happy Eating!!

Mom's Apple Cake from Smitten Kitchen

My love for apples is well documented on this site with my favorite Apple Pie, a Brown Sugar Apple Cheesecake, an Apple Crostata, Apple Pie Cupcakes, and lastly some Apple Shooters. This cake is another apple dessert that has joined the list of favorites and though I have made it many times I always forgot to photograph it for the blog. I finally made a smaller version and decided to post it here. Not only does it taste amazing, it is super easy to put together. The smell of cinnamon wafting through the air while its baking is an added bonus.

The original version from Smitten Kitchen makes a beautiful bundt style cake and is great for a crowd at a picnic or tea time. The quantities below are for a small loaf sized cake; perfect for two (or one apple crazy person like me).

Ingredients

For the Apples
3 medium apples
1/2 Tbsp Ground Cinnamon
2 1/2 Tbsp Granulated Sugar

For the Cake 

1 1/4 Cups + 2 Tbsp (180 grams) All purpose flour
1/2 Tbsp Baking Powder
1/2 Tsp Salt
1/2 Cup (117.5 ml) Sunflower Oil

1 Cup (200 grams) Granulated Sugar

2 Tbsp Orange Juice

1 1/4 tsp Vanilla Essence

2 Large Eggs

Method

1. Preheat oven to 350 Degree F or 175 Degree C. Grease a small loaf pan with butter and keep aside.
2. Peel and chop the apples in small pieces. Toss with the cinnamon and the 2 1/2 Tbsp of sugar. 
3. In a bowl, whisk together the flour, baking powder and salt.
4. In another bowl mix together the oil, sugar, orange juice, vanilla and eggs.
5. Combine the wet ingredients into the dry flour mixture and mix well.
6. Pour half the batter into the prepared loaf pan and top with half the apples. Scrape in the remaining batter and top with rest of the apples.
7. Bake for 35 - 40 minutes till a tester comes out with crumbs attached.
8. Cool completely before unmolding. 

Happy Eating!!