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baking; Cracked Black Pepper and Balsamic Vinegar Shortbread.

OUR champion pastry chef Kenny Hutton has created a new flavour and taste sensation at Jannettas.

He devised this recipe to complement the strawberry ice cream my husband Owen has created for the Crail Food Festival, having used strawberries from Pittormie Fruit Farm near Dairsie in Fife.

Time to prepare: 20 minutes Time to bake: 12 minutes Makes: 6 shortbread rounds Ingredients (shortbread) 8oz plain flour 8oz butter 4oz icing sugar 2oz ground almonds 1 tsp cracked black pepper 1 tsp balsamic vinegar Ingredients (for the balsamic reduction) 1/2 cup of balsamic vinegar 1 tbsp honey 3-4 cloves 1/2 orange, juice and zest To serve Strawberry ice cream, preferably Jannettas!

1 punnet of fresh Scottish strawberries 1 bunch of mint Method 1 To make the shortbread, mix the flour, butter, icing sugar, ground almonds, pepper and balsamic vinegar in a bowl to form a dough. Leave to rest in the fridge for 15 minutes.

the oven to 180C.

2Preheat Roll the dough out to 5mm thick and, using an 8mm ring, cut out the shortbread rounds. Place on a baking tray and bake in the centre of the oven for 15 to 20 minutes or until golden brown around the edges.

3 To make the balsamic reduction, place the balsamic vinegar, honey, cloves, orange juice and zest in a pan and gently bring it to a boil. Reduce to a simmer and leave until it reduces by half.

4 Place the shortbread in the middle of the plate and top with two scoops of ice cream and a handful of strawberries. Drizzle over the balsamic and mint.

?Meet Kenny and Owen at Crail Food Festival on Sunday at 1pm where they'll give a chef demonstration and let you taste their new delicious creations. ?

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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:Jun 5, 2017
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