Saturday, January 29, 2011

Shortbread bikkis made with Myrtleford Butter

Ingredients:

250g Cultured unsalted Myrtleford butter, chilled
100g Caster Sugar
250g Plain flour (I use Manildra or Bakers Secret)
120g Rice flour
1/2 tsp Murray River Pink Salt
2 Vanilla beans, split & scrape out the seeds (keep the left over beans I will show you a little tip)

extra sugar to sprinkle on top

Method:

  • Pre-heat oven o 150 degrees fan forced (if you are unsure of your oven temp use an oven thermometer, they are very handy)
  • In a food whizzer add all of the ingredients except extra sugar (its helpful to have the butter on the top to start with) & process until it just comes together.
  • Turn out & knead gently until it comes together.
  • Gently pat out the dough with your hands & with some extra flour roll out gently to 1 cm thick.
  • With your favourite cookie cutter or a small round 3.5cm cut out the dough & place on a lined baking sheet, poke holes in the dough with a fork or leave plain & sprinkle with extra sugar.
  • Bake for approx 20 - 25 minutes for the small cookies & longer if they a large.






The butter is just beautiful, if you have someone special to bake for its worth the expense.
Call into Dares Fruit & Vegs Wodonga to get your Myrtleford Butter




2 comments:

  1. Louisa, that butter is worth the expense just for the packaging! Gorgeous! Haven't seen it down these parts tho, so will have to keep an eye on all the specialist shoppes.

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  2. Thanks Juli, the packaging is amazing & the taste is really good.
    Here is a list of stockists in Melbourne
    http://www.thebutterfactory.com.au/

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