Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, www.petersidwell.com 

November 3, 2019

May 23, 2019

February 5, 2018

November 8, 2017

Please reload

Recent Posts

The king of Breads

September 3, 2017

1/1
Please reload

Featured Posts

Shortbread with Espresso Curd

September 5, 2017

Espresso curd and pistachio shortbreads 

 

This recipe is a nice simple flavoured shortbread that carries the wonderful expresso curd that any coffee lover will just love. 

 

 

Ingredients 

 

250g softened butter 

125g of icing sugar 

1 egg yolk 

1 tsp of vanilla extract 

375g of plain flour 

100g pistachio nuts roasted in the oven for 4-5 minutes at 170c

 

for the  curd

 

125g of butter 

4 egg yolks 

100g sugar 

50ml of hot water mixed with 4 tsp of instant coffee 

70g of dark chocolate 

 

Here how 

 

Place the butter, sugar and vanilla extract together into a mixing bowl and beat together with a wooden spoon or an electric mixer until light and fluffy 

add in the flour and nuts then continue to mix until it starts to form a dough 

pour the mixture out onto a clean work surface and using your hand press the dough together and then roll it into a log

wrap the dough in cling film and chill for 1 hour while you make the curd 

place the egg yolks and sugar into a mixing bowl and which together 

chop the butter into small cubes and add to the bowl, followed by the coffee and chocolate 

place the bowl onto a pan of simmering water and continue to whisk together 

as the butter melts and heats up it will start to cook out the eggs and thicken 

when the curds starts to leave a trail from the whisk means its starting to cook through 

you’ll find the edges cook first so run your whisk around the edges to make sure it does not get too hot too quickly 

pour a spoonful of the curd onto a plate and pop it into the fridge for a few minutes

when the plate of curd has cooled run your finger through the middle and if it stays separate then its cooks and it will hold its shape 

pour the curds into a clean jam jar 

using a sharp knife cut slices of the shortbread into disks about 1/2 cm thick 

place the disk onto a non stick baking tray and bake at 160c for 9-10 minutes 

when cooked leave the biscuits to cool completely before sandwiching together two of then with a spoonful of the yummy coffee flavoured curd 

 

Share on Facebook
Share on Twitter