ELLE Eten Magazine No. 4 - 2013
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features our tabbouleh filled baked aubergine.
Shortbread
Ingredients
250 g flour
75 g castor sugar
150 g unsalted butter
pinch of salt
Method
Preheat the oven to 170° C.
Place the flour, sugar, butter and a pinch of salt in the bowl of a food processor. Blend until the mixture resembles breadcrumbs and starts binding together.
Remove the dough from the food processor and knead lightly until the mixture comes together. Divide the pastry into 2 equal portions and form into 2 discs on a baking tray. Crimp the edges and prick with a fork to prevent the shortbread from rising in the oven.
Bake for about 35 minutes until pale golden. Remove from the oven and sprinkle with castor sugar. Allow to cool for about 3 minutes and then cut into 8 wedges. Allow to cool completely before serving.
Shortbread keeps well for a couple weeks if stored in an airtight container. But if you're as greedy as we are, it will probably only last a couple of days!
If you don't have a food processor, shortbread and also be made by hand.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
ELLE Eten Magazine No. 3 - 2013
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features our smoked trout salad.
ELLE Eten Magazine No. 2 - 2013
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This first edition features our grilled mushroom and feta salad.
