Thursday 1 January 2015

John Torode’s Affogatto with Short Bread Biscuits

What better way to enjoy New Years day then with John Torode's Affogatto Short Bread Biscuits, they taste absolutely amazing. What I really love about these biscuits is that you can make the dough well ahead of time and bake when you are ready, or even better still make an extra batch and freeze it for convenience.

Prep Time 20 mins Servings: 4

4 bowls
8 scoops of vanilla ice-cream
4 individual espressos
For the shortbread:
200 g plain flour
90 g caster sugar
60 g ground almonds
200 g butter chopped into bits
1 egg
the zest of half a lemon
2 drops vanilla essence
pinch of tab

Step 1 - Put the flour, sugar and almonds in a food processor and whizz at full speed for a few seconds. 
Step 2 - Add the butter and whizz again briefly; the mixture should resemble fine breadcrumbs.
Step 3 - Add egg, lemon zest and vanilla essence, then whizz again briefly until the pastry forms into a ball.
Step 4 - Scrape contents onto a sheet of cling film, then either shape into a rough ball or roll into a cylinder shape, roughly 5 cm in diameter. Cut into flat discs or stars.
Step 5 - Wrap and chill the biscuit dough for at least 2 hours. You can also freeze it or make a few days ahead and keep in the fridge.
Step 6 - Bake in a preheated oven at 190 °C on a flat baking sheet.
Step 7 - Once baked and cooled, serve on the side of your affogatto.

For more amazing receipe from John Torode visit Tassimo/Recipes