How To make Apple Cheddar Shortcake

Shortbread Recipe | Emojoie

Hi, I’m Emojoie.
I'm making a shortbread this time. I always wanted to try making a long-shaped shortbread so I did. You don’t use an egg for the shortbread and it makes a crunchy texture that just melts in your mouth. Give it a try!

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◼17cm square mold
160g unsalted butter
A pinch of salt
75g powdered sugar
230g flour
150℃ for 45 min


➢Method
Add a pinch of salt to softened unsalted butter
Add powdered sugar and mix
Add the flour and mix until incorporated
Spread the dough into a 17 cm square pan
Mark 16 equal portions
Poke holes in the dough
Bake in a preheated oven at 150°C for 45 minutes
Remove the mold while the dough is hot and cut it with a knife

Professional Baker Teaches You How To Make GLUTEN FREE SHORTBREAD!

Try Anna's flourless shortbread paired with yummy apple preserves!
Makes 1 8-inch pan; Apple Pie Preserves makes about 5 cups
Cuts into 16 shortbread squares

INGREDIENTS
Shortbread
⅓ cup gently packed chopped dates (about 8)
2 Tbsp honey
¼ tsp vanilla extract
1 cup brown rice flour
¾ cup ground almonds
¼ cup tapioca starch
¼ tsp ground cinnamon
¼ cup cool unsalted butter, cut into pieces
1 cup loosely packed grated cheddar cheese

Apple Pie Preserves
3 cup peeled and diced tart apples
⅔ cup orange juice
¼ cup lemon juice
2 tsp finely grated orange zest
1 tsp finely grated fresh ginger
½ tsp ground cinnamon
3 cup sugar
1 pkg liquid pectin

DIRECTIONS
Shortbread
1. Preheat the oven to 325 F and grease an 8-inch square pan.

2. Soak the dates in warm water until soft, about 10 minutes, then drain and puree with the honey and vanilla.

3. Using a food processor, mixer or by hand, combine the rice flour, ground almonds, tapioca starch, and cinnamon and stir to combine. Cut in the butter until the mixture is a rough crumbly texture. Add the date mixture and cheddar cheese and combine until blended (the dough will not fully come together). Press this into the pan and bake for 35 minutes, until browned at the edges.

4. While still warm slice the shortbread into 16 squares and allow to cool completely before lifting out of the pan.

5. The shortbread is tastiest and easier to remove from the pan after it has sat in the pan overnight.

Apple Pie Preserves
1. Stir the apples with the orange juice, lemon juice, orange zest, ginger and cinnamon in a saucepot and simmer over medium heat about 15 minutes, until the apples are tender.

2. Add the sugar and simmer 10 minutes more, until the apples are translucent. Remove the preserves from the heat and stir in the pectin. Pack the preserves into sanitized jars with two-step lids following safe canning procedures, or cool the preserves and store refrigerated for up to 3 months.

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Amazing Millionaire's Shortbread Recipe

This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.

RECIPE:

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Mennonite Strawberry Shortcake #threeriverschallenge

Printable recipe:

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Mouthwatering Earl Grey shortcake with Earl grey ganache | Super detailed tutorial

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You will love this. It’s a perfect combo of Earl grey flavour and soft/tender Korean style shortcake.

▶Earl Grey Short Cake◀

15cm diameter (the height would vary quite a bit depending on how much you press it down/how much whipped cream you actually use etc)

⊙Earl Grey Genoise⊙
Pls refer to the following link.


⊙Earl Grey Syrup⊙
Water 85g
Sugar 35g
Earl grey leaves 1g
Cointreau 3g (optional but recommended)

Add everything apart from the Cointreau and heat it up just to a boil. Steep for a few minutes then strain. Add in the Cointreau.

⊙Earl Grey Whipped Cream⊙
Heavy Cream (a) 80g
Earl Grey Tea Leaves 7g
Heavy Cream (b) 375g
Sugar 38g
Cointreau (orange liquor) 4g (optional but recommended)

① Boil & infuse heavy cream (a) and earl grey tea leaves. Strain the heavy cream to remove the tea leaves and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves. Let it chill in the fridge.
② Now add everything (heavy cream (a), heavy cream (b), sugar, Cointreau) and whip to the desired thickness. Watch the tutorial for the appropriate thickness between insert/icing/piping cream. You need approximately 190g of insert, 190g icing and 120g of piping cream.

⊙Orange Peel (optional but recommended)⊙
I used store-bought. It takes way too long to make it yourself so I didn’t even attempt it. 40g (20g per layer)

⊙Earl Grey Milk Ganache⊙
Milk Couverture Chocolate 25g
Heavy Cream 25g
Earl Grey Tea leaves 2g

1. Heat the heavy cream and earl grey tea leaves. Steep the tea for a few minutes. Strain it and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves.
2. Re-heat the tea-infused heavy cream to 40℃~50℃ and pour it into the melted milk couverture chocolate which is also at 40℃~50℃.
3. Use this ganache at around 25℃

⊙Putting things together⊙
Pls refer to the video for this.

⊙How to store⊙
Funny enough, this cake would taste best not immediately after making it but around 3~4hrs after completing it because the syrup really gets absorbed into the genoise so that it makes it super moist. This cake must be refrigerated at all times, and it will be good up to 3 days.

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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer

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How to Make Fruit Crumble | Three Ways | Jamie Oliver

Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.

Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD


For the recipe and more visit:
Apple -
Frozen fruit & almond crumble -
Roasted stone fruit crumble -
Vanilla Custard -

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