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Cinnamon Shortbread with Apricot Fool

cinnamon1

Deutsche Rezept unten

This recipe was given to me by a friend at our book club, Pat, loves to bake and she always seems to have a new recipe for us to try each month. When she made these shortbread biscuits with the apricot fool I told her she just had to share it with me so I could share it with all of you. The recipe is not one of her own but from one of our well know Kiwi chefs Ray McVinnie. I asked her to say a few words and tell us a bit about the recipe and why she chose this particular recipe to share with us.

In Pat’s words: “Why did I try them?” “I constantly read recipes & these sounded interesting…a cinnamon shortbread  slavered with Apricot Cream! My view of heaven! Also, easy, & quick, what more could I want! Using Otago dried apricots is also a hit for me…I eat them like lollies….and their tart  flavour  makes the Fool delicious. Both can be made in advance of  eating. I even tried freezing the Fool, it survived quite well”.

Ingredients – shortbread

  • 300g SR Flour
  • 100g icing sugar
  • 200g butter
  • zest of one lemon
  • 1 tablespoon cinnamon

Ingredients – Fool

  • 300g apricots, diced
  • 1 cup water
  • 300ml cream
  • 1 cinnamon stick
  • 100g castor sugar

Method

  1. Place apricots, sugar, cinnamon and water into a pan and bring to the boil.
  2. Simmer for 15 minutes.
  3. Remove cinnamon stick and allow to cool.
  4. Whip cream and put aside.
  1. Preheat oven on bake (not fan bake) to 160 degrees centigrade and line a baking sheet with greaseproof paper.
  2. Sift flour into bowl.
  3. Add butter and rub into flour.
  4. Add sugar, lemon zest and cinnamon and kneed ingredients together to form a dough.Do not over kneed otherwise dough will become tough and biscuits will have a pastry texture instead of a shortbread texture..
  5. Wrap dough and chill in the fridge for 15 minutes before you roll it out.
  6. Roll dough out to 1 centimetre thick and cut out biscuit shapes with cookie cutter or glass.
  7. Place shortbread on a baking tray and bake for 20 minutes or until a very light golden on edges.
  8. Cool on a wire rack.

Stir apricot mix into the cream and serve on top of the shortbread.

Auf Deutsche

Zutaten – Shortbread

  • 300g Mehl
  • 100g puder zucker
  • 200g butter
  • 1 EL zimt
  • Die zeste von 1 zitrone

Zubereitung

  1. Den Backofen auf 160 °C vorheize
  2. Mehl in eine Schüssel sieben.
  3. Zucker, zimt, zitrone und Butter zufügen und alles zu einem glatten Teig verkneten.
  4. Lassen sie das teig 15 minuten im Kuelschrank kalt stellen.
  5. Das Backblech mit Backpapier belegen.
  6. Teig auf leicht bemehlter Arbeitsfläche etwa 1 cm dick ausrollen.
  7. Mit einem Glas oder runden Cookiefoermchen (c. 6cm Durchmesser) ausstechen.
  8. Die Oberfläche mehrfach mit einer Gabel einstechen.
  9. Foermchen auf ein Backblech geben und 20 Minuten goldbraun backen.
  10. Die Plätzchen mit dem Backpapier vom Backblech nehmen und erkalten lassen.

Zutaten – Fool

  • 300ml Schlagsahne
  • 300g Aprikosen
  • 100g Zucker
  • 1 Zimtstange
  • 100ml Wasser

Zubereitung

  1. Die Aprikosen klein schneiden.
  2. Dann die Aprikosen, Zucker, Wasser und Zimtstange in einen Topf geben.
  3. Alles zum Kochen bringen dann 15 minuten sprudeln kochen.
  4. Alles abkuellen lassen und die Zimtstangen dabei entfernen.
  5. Sahne in eine Schüssel geben und mit dem Handrührgerät aufschlagen.
  6. Die Schlagsahne und Aprikosen zuzammen rumruhen und auf den Plätzchen geben.
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7 Comments Post a comment
  1. That photograph is gorgeous!

    October 3, 2009
  2. Love the idea of serving fool with shortbread and the apricot fool looks particularly delicious.

    October 3, 2009
  3. sippitysup #

    another winner! GREG

    October 3, 2009
  4. This combination sounds really good, bet the cookies go perfect with tea or coffee. yum.

    October 4, 2009

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