Printer Friendly

tiny bites with gary britton.

Byline: gary britton

T HIS is a sweeter version of the Ginger Bread Man, a buttery shortbread recipe with a hint of cinnamon (can also be done without).

You will need a cutter the shape of a man and you can use a toothpick to draw eyes and mouths and Smarties, or dolly mixtures to decorate each one differently.

CINNAMON SHORTBREAD MEN (Makes 4) Ingredients 125 grams butter 65 grams caster sugar 200 grams plain flour (Sifted) 1tbsp cinnamon METHOD Pre-heat an oven to 160 degrees. Rub an oven try with some butter so that it is a little greasy. This will stop your shortbread men sticking to the oven tray.

1. Put the butter, sugar and cinnamon together in a bowl and mix them together with a fork until they are well bound and creamy. 2. Hold a sieve over the bowl and sift the flour through it. All the lumpy bits will stay in the sieve. 3. Stir the flour and creamed ingredients thoroughly together until the mixture holds together in a lump.

4. Put a dusting of flour onto a board or kitchen counter and onto a rolling pin so that it doesn't stick. Roll out the shortbread pastry to about 1 cm thick. Cut out the shapes. You may find you can only get a couple out of the pastry at first, but collect the left-over pieces of pastry and roll out again.

5. If you are going to draw on their faces with a toothpick, now is the time to do it before they go into the oven. Bake in the pre-heated oven for about 40 minutes until they are pale golden.

6. Take out of the oven and allow to cool on a wire rack (from the grill). You can decorate them using small sweets for eyes and buttons on the bodies.GARY BRITTON is head chef at OSQA restaurant and deli, on Liverpool's Oldham Square. Tel: 0151 709 6611
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2009 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Daily Post (Liverpool, England)
Article Type:Recipe
Date:Jul 3, 2009
Previous Article:Passion food; A tricky dessert well worth the effort.
Next Article:Rustic Italian food is always a winner.

Terms of use | Privacy policy | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters