Yesterday was my second Clandestine Cake Club meeting and the theme this time was 1st Birthday as it was the Ribble Valley CCC’s 1st anniversary. The occasion was sponsored by Yorkshire Tea (a little dangerous when you are in Lancashire!) and there was a great turn-out.
The event was held at The Parkers Arms in a gorgeous village called Newton by Bowland which is right in the heart of the very beautiful Trough of Bowland. By some luck I’d read the email wrong and arrived a whole hour early, and so I just had to sample some of the wonderful food on offer and enjoy this unbelievable view! The staff were all fantastically friendly and accommodating, I’d recommend that you check it out if you are able.
As you can see there were a lot of cakes to sample – I made a Red Velvet Cake with a recipe from The Graphic Foodie via The Hummingbird Bakery. I won’t duplicate it here as I totally followed the recipe!
Whilst I was pottering in the kitchen however I also made the dough for these and then baked them this morning. The basic recipe for this shortbread is really simple but I made the dough into giant buttons as well as micro mini biscuits. I think I may have been having an Alice in Wonderland moment this morning! Of course you can cut them out to which ever shape you’d like!
- 400 g flour
- 125 g sugar
- 200 g butter, cold and diced
- 1 egg
- 1 pinch of salt
- In a medium mixing-bowl, mix together all ingredients to form a ball.
- Divide the dough in two or three, and gather each portion into a slightly flattened ball.
- Working with one ball of dough at a time, roll it out between two sheets of baking paper to a thickness of about 3 mm. Freeze for 30 minutes, or place on the refrigerator for a couple of hours.
- To make button shapes, I used a 5cm round biscuit cutter, used a smaller one to make the second indent and made the button holes using a drinking straw. To make the mini biscuits use a round mini cutter to cut out the biscuits (or an apple corer, which is what I used in fact), and transfer them on a prepared baking sheet. Freeze for another 15 minutes.
- Preheat oven to 170ºC, and decorate mini biscuits using a wooden screw to make tiny holes (optional). Slip biscuits into the oven – the buttons took 8 minutes to bake and the micro mini biscuits took just 5 minutes, until just slightly golden at the edges. Transfer on a rack to cool completely, and keep in a tin box in a dry place.