It has always been either orange or lemon shortbread. Since I was toying with the idea of sending some sweet hearts over to France for Valentine’s Day, I decided to try my hand at using some strawberries instead for that sweet, nearly pink touch.
I changed the recipe to accomodate 1) the extra fluids from the finely diced and mashed strawberries; 2) the use of a different type of flour and finally 3) the absence of regular granulated sugar. I suppose you could say that this shortbread come about with the use of whatever I had at hand.
2/3 cup unsalted butter
1/2 cup caster sugar
1 1/4 cup of superfine flour
1/4 cup rice flour
1/4 cup corn flour
pinch of salt
5 small strawberries (half mashed, half finely diced)
Flour for sprinkling
What to do:
- Sift flours and salt.
- Cream butter and sugar until light and smooth. Add in mashed and finely diced strawberries together with sifted flour. Mix all until just blended.
- Refrigerate until firm (about half an hour).
- Cut and roll dough into desired shapes. Bake at 180 C until edges are very light gold (approximately 15 to 20 mins).
The outcome was pretty fine – nothing overpowering and tinged with some sprinkle of red here and there. The dough was hardly pink and it is good to keep it that way. Too pink and you lose the added touch that comes from the diced strawberries peaking out from the surface. Taste-wise, it was very buttery, crumbly and chewy – it has to be the strawberries!
Now the question is this: do I still want to decorate them with thin slivers of pinkish icing?