Recipe Of The Week: Baklava Shortbread • The plate is lava. Baklava, to be specific.
Question: What do you get when you cross Turkey's most iconic confection with Scotland's favourite baked good?
Answer: A crosscultural confection made in culinary heaven.
Which is precisely what our #RecipeOfTheWeek is. This Baklava Shortbread expertly marries the rich, sugary flavours of traditional Turkish baklava with the buttery texture of Scottish shortbread to present a baked treat fit for a Monday...and pretty much every other day of the week!
Ingredients:-
- Unsalted Butter, 1 cup, softened
- Brown Sugar, 1 cup
- Vanilla Extract, 1 tsp
- Egg, 1
- All-purpose Flour, 3 cups
- Baking Powder, 1 tsp
- Ground Cinnamon, 1/2 tsp
- Kosher Salt, 1/2 tsp
- Honey, 1/2 cup
- Cinnamon Stick, 1
- Vanilla Bean,1/2 tsp
- Salted Pistachios, 1/2 cup, chopped and roasted
- Walnuts, 1/2 cup, chopped
Method:-
• Beat together the butter, sugar, and flour until creamy. Add in the egg and beat until fluffy.
• Sift together the flour, baking powder, and cinnamon. In a mixer, on low speed, gradually add the flour mixture and beat until combined.
• Divide the dough in half and refrigerate for an hour.
• Combine the honey, cinnamon stick, and vanilla bean in a small saucepan. Cook over medium-to-low heat, stirring occasionally for 10 minutes. Remove from heat and set aside.
• Combine the pistachios and walnuts in a bowl.
• Preheat the oven to 325°F.
• Roll out the dough to 1/8" thickness on a lightly floured surface. Cut out cookies with your desired cookie cutter. Place on parchment-lined cookie sheets, spacing the cookies such that they are an inch apart. Press the nut mixture into the cookies.
• Bake for 10-12 minutes, until the edges are lightly browned.
• Allow them to cool on wire racks and finish with a drizzle of the honey mixture.
#FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood
Recipe Of The Week: Baklava Shortbread • The plate is lava. Baklava, to be specific. Question: What do you get when you cross Turkey's most iconic confection with Scotland's favourite baked good? Answer: A crosscultural confection made in culinary heaven. Which is precisely what our #RecipeOfTheWeek is. This Baklava Shortbread expertly marries the rich, sugary flavours of traditional Turkish baklava with the buttery texture of Scottish shortbread to present a baked treat fit for a Monday...and pretty much every other day of the week! Ingredients:- - Unsalted Butter, 1 cup, softened - Brown Sugar, 1 cup - Vanilla Extract, 1 tsp - Egg, 1 - All-purpose Flour, 3 cups - Baking Powder, 1 tsp - Ground Cinnamon, 1/2 tsp - Kosher Salt, 1/2 tsp - Honey, 1/2 cup - Cinnamon Stick, 1 - Vanilla Bean,1/2 tsp - Salted Pistachios, 1/2 cup, chopped and roasted - Walnuts, 1/2 cup, chopped Method:- • Beat together the butter, sugar, and flour until creamy. Add in the egg and beat until fluffy. • Sift together the flour, baking powder, and cinnamon. In a mixer, on low speed, gradually add the flour mixture and beat until combined. • Divide the dough in half and refrigerate for an hour. • Combine the honey, cinnamon stick, and vanilla bean in a small saucepan. Cook over medium-to-low heat, stirring occasionally for 10 minutes. Remove from heat and set aside. • Combine the pistachios and walnuts in a bowl. • Preheat the oven to 325°F. • Roll out the dough to 1/8" thickness on a lightly floured surface. Cut out cookies with your desired cookie cutter. Place on parchment-lined cookie sheets, spacing the cookies such that they are an inch apart. Press the nut mixture into the cookies. • Bake for 10-12 minutes, until the edges are lightly browned. • Allow them to cool on wire racks and finish with a drizzle of the honey mixture. #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood
