Lemon and White Chocolate Shortbread
I entered the housing market almost four years ago. At 23 I did the scary (and not so popular thing for my age) house purchase. I lived first with a friend, and then by myself. Soon I will be giving up that ‘freedom’. No longer will I have the private time to do those girly maintenance things that you wouldn’t be caught dead doing in front of a boy. Who knows how I will deal with it, but I know that living on my own has been awesome, but the next stage of my life will be even better!
I love my house, I do, but there are so many things I want to change, and up until now, I’ve never had the funds to actually do anything (er-hrmm.. pro’s to being made redundant shining through). This morning I went and officially planned my new kitchen. I am excited beyond words. Here’s why…
My current kitchen. Well, it’s pale green and beige. The green laminate bench top is stained, chipped, and peeling off. The cabinets, draws and panty, gross. Laminate is peeling everywhere! My oven, oh my god.. whenever I write a baking recipe you might notice I have a variant of 10 – 30 minutes in baking times – that’s cos my oven takes forever to cook something! Stovetop = rank. Floors, even more rank. Sink. Not going to talk about it. It’s bad. I hate it. And I seriously cannot wait to take a sledgehammer to it. Now that’s exciting!
It’s going to be a slow process cos I’m actually going to build the kitchen myself (yeah, I know). But it should be fun!
I leave you here with a delicious little shortbread recipe. I initially wanted to make earl grey and lemon shortbread, but last minute decided to divide the dough and make some with white chocolate - so much yummier! These are great little biscuits to have lying around, perfect with a cup of tea or coffee. They last really well too, becoming softer the longer you leave them.
LEMON AND WHITE CHOCOLATE SHORTBREAD
1 cup (225g) butter, softened
¾ cup icing sugar
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
2 cups plain flour
1 cup white choc chips (mini ones if you can get a hold of them)
Icing sugar, for dusting
In a large bowl, cream the butter and lemon zest. Add the vanilla and icing sugar and continue beating. Add the flour and salt and beat gently, until the mixture resembles crumbles. Add the choc chips, mix well, then pour the mixture onto a clean surface. With your hands, bring the dough together until you have a nice firm disc. Cover the dough with cling film and place in the fridge for an hour.
Preheat the oven to 180°C. You can either roll the dough into small golf ball size balls and flatten, or you can roll the dough out and use a cookie cutter. If you have large choc chips, I advise rolling into balls as I found it difficult to get the cookie cutter through the chips.
Place the biscuits on a tray and bake for 20 minutes or until they form a very slight golden tinge.
Allow to cool on a baking tray before dusting with icing sugar.
Makes around 40 mini shortbread.