Buchu Flavoured Christmas Shortbread Recipe

Buchu Flavoured Christmas Shortbread

Recipe by Jackie Cameron

Buchu Flavoured Shortbread
(Photo : Karen E Photography)

Christmas Recipe Eleven - Buchu Flavoured Christmas Shortbread

I'm ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012.

The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together.

African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

Buchu Flavoured Christmas Shortbread

(Buchu - ( Agathosma Betulina)is a historical healing herb and belongs to the fynbos plant kingdom. This treasure occurs naturally in the mountainous area of the Western and Southern Cape and is endemic to South Africa.  It grows in virgin soil on the southern slope of the mountain)

Yields: about 40 Portions-30x36cm tin

Ingredients:

• 200ml White Sugar
• 470g Salted Butter
• 5 cups Cake Flour
• Buchu essence or powder, for flavour
• ½ cup Castor Sugar

Method:

1. Cream the sugar, Buchu and butter very well.
2. Add the sifted flour.
3. Knead well and press into the tin making sure the shortbread mixture covers the base.
4. Prick the shortbread very well all over.
5. Put in the oven and bake at 160˚C for about 35 minutes or until cooked.
6. Remove from the oven and sprinkle the shortbread with castor sugar. While still hot cut into squares.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Shortbread with Creamy Gorgonzola Recipe

Shortbread with Creamy Gorgonzola, Prune Compote,
Walnuts and Honey

Recipe by Jackie Cameron

My grandmother's shortbread recipe adds a fun-filled dimension to the menu. Top this with prune compote, creamy gorgonzola, a drizzle of honey and a large, juicy, black, mission fig.

Yields : 6 nice sized pieces for this dish

100ml White Sugar

235gr Salted Butter

2 ½ cups Flour, sifted

¼ cup Castor Sugar

Method :

1) Cream the sugar and butter very well

2) Add the flour

3) Knead well and press into an 18cmX14cm tray making sure the shortbread mixture covers the base

4) Prick the shortbread very well all over

5) Place in the oven and bake at 160ºC for about 35minutes or until cooked.

6) Remove from the oven and sprinkle the shortbread with castor sugar. While still hot cut into squares

Prune Compote :

Ingredients :

500g Dried Prunes

5 g Star Anise

10 whole cloves

5 ml Cinnamon Powder

1 Vanilla pod- split

4 cups Orange Juice

1 cup White Sugar

Method :

1) Place all the above ingredients into a pot and bring to the boil

2) Allow simmering until the fruit is soft, place into a container and allow cooling

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713