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