Jan 31 2010
Crappy shortbread recipe disaster!
We’ve had so much success with recipes in the last few years that it’s sometimes easy to forget that some recipes are useless through and through. If you’re not very familiar with the general idea then it’s easy to get dragged far from the path by a instructions that are confusing or just downright wrong.
That’s what happened to me last week when I tried Scrummy Chocolate Swirl Shortbread from the Green & Blacks Chocolate Recipes book. I couldn’t really remember what the process for shortbread was so I just followed the instructions and ended up with something useless quite demoralising. I later checked Delia and James Martin’s respective recipes for shortbread and confirmed that the recipe in the Chocolate book is utter bobbins. Compare:
- Cream sugar into butter, then add flour.
- Mix dry ingredients then rub in butter.
The first one gets you a stiff dough, the second ones gets you breadcrumbs. And at that point there’s not much you can really do to pull it back — it’s not easy to decrumb crumbs.
I’ve just tried again, ignoring the mixing process they suggested in favour of Delia Smith’s instructions, and they seem much better. They’re cooling at the moment. Now I get to revisit the original recipe and mark it up for future occasions. I’m not sure if I should write proper instructions, or just score the whole thing out with “Wrong! Consult Delia!”. That would be more satisfying.
Spice Cake: As chocolate cake, with spice.
[…] Last week we were expecting a visit from our ex-neighbours, who have just sold the flat opposite ours and moved elsewhere with a new baby. Right, I thought, we need some nice home-made biccies! I tried making Scrummy Chocolate Swirl Shortbread from Green & Black’s Chocolate Recipes but it failed miserably. […]