We were very pleased to see Edinburgh Foody, aka Scottish food blogger Danielle Ellis, putting the Poppyscotland cookie cutters we’ve produced for their fundraising range to good use. She kept to the poppy theme and baked a yummy-looking batch of parmesan poppyseed biscuits. Drool over a photo of her baking efforts and get the recipe here.
Heather is always sabotaging our diets here in the BIG office, and she used the cookie cutters to make a batch of extremely buttery shortbread. They didn’t last long once they were unleashed on us, but I managed to wade through the scrum to get a photo.
If you feel like giving them a go, you can at least ease your guilt as you raid the biscuit tin with the thought that you’re helping to promote the poppy and you’re giving money to a worthy cause. Here are Heather’s golden rules for making shortbread:
- Heather swears by chilling the dough before rolling it out.
- Bake your shortbread on the top third of your oven so the bottom of the shortbread doesn’t get too hot.
- Sprinkle sugar on the shortbread while they’re still warm so the sugar stays put (she warns against using an egg wash before putting them in the oven, as the egg will break down the fats and you’ll end up with a regular biscuit rather than shortbread).
- Don’t overwork the dough, or your biscuits might not be as crumbly and ‘short’ as they should be.
Good luck, and do send us your photos!