The Australian Women\'s Weekly - June 2018

166 The Australian Women’s Weekly | JUNE 2018

Entertaining

Windsor shortbread
MAKES 24 PREP AND COOK TIME 1 HOUR
(+ REFRIGERATION TIME)

We used cookie stamps for this recipe;
see Quick Bites on page 176 for details.

2 cups (300g) plain flour
½ cup (80g) icing sugar mixture
250g salted butter, chopped
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
1 teaspoon finely grated orange rind
icing sugar mixture, extra, for dusting
and serving

1 Combine flour, icing sugar mixture,
butter, vanilla and rinds in a food
processor. Process until the mixture

just comes together. Knead the dough

gently on a lightly floured surface

until smooth. Wrap the dough in plastic

Date scones

MAKES 16 PREP AND COOK TIME 30 MINUTES

2 ⅓ cups (350g) self-raising flour

2 tablespoons caster sugar

1 teaspoon mixed spice

80g cold butter, chopped

¾ cup (175g) medjool dates, pitted,

chopped finely

¾ cup (180ml) buttermilk, plus extra

for brushing

1 egg, beaten lightly

finely grated rind of one orange

vintage cheddar cheese, to serve

1 Preheat the oven to 220°C (200°C

fan-forced). Line an oven tray with

baking paper.

2 Sift flour, sugar, spice and a pinch

of salt into a large bowl. Rub in butter

using fingertips. Add dates and toss

through the flour mixture.

3 Combine buttermilk, egg and rind

in a jug; add to flour mixture. Use

a round-bladed butter knife to cut

the milk mixture through the flour

mixture to make a soft, sticky dough.

Turn dough onto floured surface, knead

gently until smooth.

4 Press dough out to 2.5cm thickness.

Dip a 5cm cutter into a little extra

flour; cut into rounds. Place scones, just

touching, on tray. Gently knead scraps

of dough together; repeat. Brush tops of

scones with a little extra buttermilk.

5 Bake scones for about 10-12 minutes

or until tops are browned.

6 Serve warm scones with sliced

cheddar.

Suitable to freeze. Not suitable to

microwave.

wrap and refrigerate for 1 hour.

2 Preheat the oven to 160°C (140°C

fan-forced). Line oven trays with baking

paper.

3 Roll tablespoons of dough into balls

and place onto trays about 5cm apart.

To prevent sticking, brush cookie stamps

with a little extra icing sugar mixture.

Press each ball with stamp, lift away

gently

4 Bake for 25 minutes or until pale

golden brown. Cool on trays

5 To serve, dust with sifted icing sugar..

Suitable to freeze. Not suitable to

microwave.

Windsor

shortbread

Roll dough into balls; press

with the cookie stamps.