F lower p
lay
baked
Rose and grapefruit
shortbread
MAKES 36
INGREDIENTS
For the candied peel
1 grapefruit
1 cup white sugar
+ extra to coat
For the shortbread
200 g butter, softened
1 cup icing sugar
1 tsp rose water
1 tsp vanilla essence
2 cups cake flour
¾ cup cornflour
2 tbsp white sugar
For the icing
2 cups icing sugar
2 tbsp dried mini roses
METHOD
For the candied peel
- Grate 2 tbsp zest from
the grapefruit and set aside.
Using a potato peeler, peel
off the rest of the rind. Cut
it into long thin strips. Juice
the grapefruit. - Place the peel in a pot of water.
Boil for 5 minutes, then drain. - Add 2 cups water and 1 cup
sugar to the pot and boil for
30 minutes. - Leave the peel to dry on a
wire rack, then roll it in sugar.
For the shortbread - Preheat oven to 180°C and
line a baking tray. - In a food processor, blend the
butter and sugar until smooth.
Add 2 tbsp grapefruit zest, rose
water and vanilla. - Gradually add the flour and
cornflour, mixing until crumbs
form. Scrape down the sides of
the bowl as you go. Process until
a dough forms, adding 3–4 tbsp
cold water if it is too dry. - Roll into a ball and wrap in
cling film. Chill overnight, or
for at least 30 minutes. - On a floured surface, roll out
the dough to 1 cm thick. Use a
5 cm biscuit cutter to cut out
rounds. Arrange on a baking
tray and sprinkle with sugar.
- Bake for 20 minutes, or until
the shortbread is golden.
For the icing - Mix icing sugar and half the
grapefruit juice until smooth. - Using the back of a spoon,
spread the glaze over each
biscuit. Sprinkle with dried
roses and candied peel.
Violet and blueberry
doughnuts
MAKES 12
INGREDIENTS
For the doughnuts
300 ml milk
90 ml warm water
55 g sugar
2 tbsp yeast
900 g cake flour
150 g butter, melted
6 eggs
Vegetable oil, to deep-fry Vi
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Ts&Cs ON PAGE 74
Find these edible
flowers at your
local nursery. look
for dried roses
at a speciality
tea shop
Shopping list
R15*
EACH
Baked.indd 59 2017/08/24 2:31 PM