Country_Homes_and_Interiors_-_November_2019

POLLENBUTTERSHORTBREAD

Thesweetishandslightlygrainytextureofpollenmakes

it anunusualingredientthatisfuntoexplore.Inthis

recipethegoldenfleckscombinewiththesnowy sugar to

makethisa shortbreadwith a difference.

MAKES 8 TRIANGLES

100gplainflour

100gfinesemolina

70ggranulatedsugar,

plus2tspforthetop

125g best-quality butter

(saltedorunsalted),fridge

cold,cutintosmallpieces

Largepinchofseasalt (if

butterisunsalted)

1½tsp pollen

1 Mixtheflourandsemolinatogetherina mixing

bowlandstirinthesugar.Rubthebutterintothe

dryingredientsuntilthemixtureresembles

breadcrumbs.Bringtogetherwithyourhandsto

forma rough,slightlycrumblyballofdough.

2 Pressthedoughintoa 20cmdiametertinsoit is

about2cmthick.Coverwithclingfilmandputin

thefridgeforatleast1hr,ideallyovernight.

3 Preheattheovento150°C/Fan130°C/Gas2.

Pricktheshortbreadallovertoensureit cooks

through.Putthetininthecentreoftheovenand

bakeforabout40-45min,checkingafter30minand

turningthetinarounda coupleoftimesduring

cookingtoensureit bakesevenly.The shortbread

isreadywhenlightbrownontop.

4 Removefromtheovenandleavefor2min.Cut

downintotheshortbreadtomakeeighttriangles

(butdon’tpullthemapartyet).Sprinkle2tspsugar

overtheshortbread,thensprinklethepollenover

thetopandpushthegrainsdownlightly with the

backofthespoontohelpthemstick.

5 Leavetheshortbreadinthetintocool

completely,thenbreakintotriangles. Store in an

airtight container for up to a week.

untiltripledinvolume.Whiskin the cooled honey

butteruntilwellcombined.

3 Carefullyfoldintheflour,almondsandsaltuntil

themixtureis thoroughly combined but holding as

muchairaspossible.

4 Ideally,leavethemixturetorest,coveredinthe

fridge,for2hrs.Thismakesit easiertospooninto

themouldsandalsomeans it rises slightly more

andholdsitsshape.

5 Preheattheovento180°C/Fan160°C/Gas4.

Greasea madeleinemouldora shallowbuntinwith

butter.Put2tspof the mixture in each mould, but

don’toverfill.

6 Bakefor7minorso,untillightbrown;checkthe

cakesafter5min,ashoneyburnsquickly,and

rememberthatthemadeleines will be browner on

thebottomthanonthetop.

7 Leavetocoolinthemouldfor5-10min,then

carefullyturnoutthemadeleinesandplaceona

wireracktocoolcompletely.Storeinanairtight

container and eat within a couple of days.

MADELEINES

Somerecipesreallyshow‘valueforhoney’.Theseclassic

littlebutterycakes,traditionallymadeinshell-shaped

moulds,usea small amount of honey to great effect.

MAKES 20-24

100gunsaltedbutter, plus

extraforgreasing

2tbsphoney(afragrant

mediumordarkhoney

such as heather is best)

3 eggs

100gcastersugar

100gself-raisingflour

50ggroundalmonds

Pinch of sea salt

1 Meltthebutterandhoneytogether in a small pan

overa lowheat.Leavetocool.

2 Puttheeggsina largebowl,addthesugarand

beat together using an electric whisk for 10min,

SpoonfulsofHoneybyHattie Ellis

(£12.99, Pavilion Books)

FEATURE

THEA BABINGTON-STITT

PHOTOGRAPHS

MAJA SMEND

COUNTRY HOMES & INTERIORS 149