the nibblers vs. the chompers

I spent a good part of last week experimenting with these biscuits. I know they look pretty basic - shortbread topped with dried fruit and nuts, but I assure you they are anything but. These biscuits embody the minimalist perfection of taste and texture. There is no recipe to follow but you can hardly go wrong. It is just paramount to begin with good chocolate, quality garnish and your favourite shortbread.

The inspiration for these bite sized treats came from the French mendiant which literally translates into "beggar of alms", more specifically referring to the 4 orders of mendicant monks. Of course, classically these perfect rounds of crisp chocolate discs are topped with blanched almonds, dried figs, raisins and hazelnuts, each representing the colour of the robes worn by the friars. I chose a combination of 5 nuts and fruit: pistachio, walnut, dried apricot, cranberry and raisin, as I felt compelled to, though not by greed, but by my inability to decide between raisin and cranberry with their complimentary sweet and tart nature.

I think these are the perfect after-dinner sweet. A little something to accompany your coffee when there just isn't enough room for dessert (a situation which remains foreign to me). Also, by adjusting the size of these biscuits, you can cater for all walks of biscuit eaters: the nibblers and the chompers. I have to add, I am partial to the larger biscuits because they look bountiful but my family have a firm preference for the smaller and more elegant variation which admittedly are more laborious to produce, but are as delightful to look at, and as delicious to eat.

Mick used to love coffee, then he started drinking Earl Grey tea

J-M aka Mick, a frequent contributing editor, a selfless volunteer to my experimental recipes and my dearest close friend passed away 6 weeks ago. His departure was unexpected making it that little harder to come to terms with, but then again, I don't suppose there are easier means of confronting the loss of someone close to heart be it expected or not.

The following posts will be dedicated to Mick - a medley of foods, some inspired by the flavours he loved, some enjoyed in his company and some I just wish we had a chance to enjoy together.

I begin with shortbread imbued with the subtle citrus notes of Earl Grey tea, the brew of choice after Mick decided to give up his coffee. To finish and to sweeten these biscuits just a touch, I drizzled melted white chocolate after cutting them to size.

Earl Grey tea shortbread

220g unsalted butter

1 tsp fine salt

70g icing sugar, sifted

300g plain flour

4 Twinings Earl Grey tea bags

(makes 1 rectangular tart pan)

Preheat oven to 160C.

Beat butter, salt and icing sugar until light and creamy.

Add flour and ground tea, mix til just combined.

Pat dough into a fluted rectangular tart pan, prick at 1cm intervals with a skewer and sprinkle the entire surface with sugar.

Allow the shortbread to rest for 20 minutes before baking.

Bake the shortbread for 40-50 minutes, slightly coloured around the edges.

Remove from the oven and cut into fingers of desired width while still warm.

Return shortbread to oven, switch OFF the heat and leave the door ajar.

Remove shortbread from pan when completely cooled and garnish with drizzling of white chocolate if desired.

Shortbread with Chocolate Bits

There was no hesitation when I launched into this mini baking session around midnight. I had a craving and it was keeping me awake so I knew exactly what I had to make - a very tender and flaky shortbread with a melt-in-your-mouth quality.

A good shortbread recipe is indispensable as it works as an excellent base for additions like candied fruit, nuts, toffee bits or whatever that may take your fancy. I decided on little bits of dark chocolate in the end. I was tempted to add some grated orange rind to the dough simply because I adore the orange-chocolate combination but then I thought it could also work to have the dough rolled and cut out into shapes (I had 5-pointed stars in mind), drizzled lightly with an orange glaze and adorned with silver dragee.

However, I discovered much shortly after this vision of grandeur, my enthusiasm wanes as quickly as it peaks after midnight so I ended up with rustic looking shortbread fingers which I thought had their very own appeal and quite frankly, don't taste the least bit shabby at all.

SHORTBREAD
250g unsalted butter, soft
80g icing sugar, sifted
300g flour
75g cornflour
pinch of salt
75g almond meal (optional)
100g dark chocolate (min 55%), chopped
(makes one 6X10 inch pan)

preheat oven to 160C and place a rack in the center of the oven.
sift flour and cornflour into a bowl and icing sugar into a separate bowl.
cream butter until soft and creamy then add icing sugar and salt and beat for another minute or so until combined.
add flour mixture and chocolate bits (and almond meal, if using), mix until a smooth dough forms.
pat the dough evenly into the pan.
bake until the top and bottom are lightly browned, about 40-45 minutes.
cut shortbread with a very thin, sharp knife into fingers while warm. (Note: cookies will not slice well when cold)