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How to make MF Nutmeg shortbread.

 

How are you being all my fellow foodie friends? At MF Products we hope that you have enjoyed the day in the snow because we sure have. Snow in England comes at a very rare occurrence, however when it does come we sure do you know how to make good use of it. Imagine an entire day in the cold snow, playing with family and friend but then you get home and it's time to warm up. Do you know what you need? MF Coffee and some biscuits. Well if that’s what You're in the mood for that MF products can provide you with our great shortbread recipe as well as our excellent blend of coffee. We present to you the MF Nutmeg shortbread recipe.

The origins of shortbread can be drawn back to about the 12th Century when butter or lard was added to bread dough, thus the name shortbread. It wasn’t until the 17th Century when sugar was introduced to the UK that it became more of a sweet biscuit, as we know it today. With our nutmeg adaptation, we do not doubt that it will become a family favourite.

Here’s how to make it:

Ingredients:

-          1 1/3 cups flour

 

-          1 teaspoon MF Nutmeg, grounded

 

-          1/4 pound cold unsalted butter, cut into 1/4-inch cubes

 

-          6 tablespoons sugar

 

-          1 large egg yolk

 

Method:

1)      Heat the oven to 325°. Butter an 8-inch round metal cake or pie pan.

 

2)      In a medium bowl, whisk together the flour and 3/4 teaspoon of the MF Nutmeg. With your fingers, massage in the butter completely until the mixture is the texture of sand. Using a fork, stir in 5 tablespoons of the sugar. Stir in the egg yolk. Press the mixture together to make a dry, crumbly dough and put it on a work surface. Knead the dough about twelve times until it just holds together.

 

 

3)      Press the dough in an even layer into the prepared pan. With a small, sharp knife, mark eight wedges halfway into the dough. With a fork, prick the dough every 1/2 inch or so. In a small bowl, combine the remaining 1 tablespoon sugar and 1/4 teaspoon MF Nutmeg and sprinkle it on the dough. Bake the shortbread in the middle of the oven until golden, 50 to 55 minutes.

 

4)      Let the shortbread cool slightly in the pan set on a rack and then cut into wedges. Let cool completely in the pan.



 

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