Bacon and Cabbage Frittata paint

If you are entertaining over Christmas or hosting a New Year’s Eve party these little shortbreads make for the perfect canapé. Play around with various shortbread toppings: goats cheese and onion marmalade, feta, mint and black olive crumble, blue cheese and cranberry compote, ricotta, semi-dried cherry tomato and pesto.

Serve this compote with your turkey and ham dinner or with cheeses or with leftover cold cuts, etc.

Makes 40 approx.

Ingredients

  • 200 grams white spelt flour
  • 80 grams brown rice flour
  • ½ teaspoon Himalayan sea salt
  • 1/8 teaspoon ground cardamon
  • 210 grams lightly chilled butter, diced small
  • 1 egg yolk, beaten
  • 30 grams pistachio nuts, finely crushed

Whipped Goats Cheese 

  • 200g mild goats cheese (I use Fivemiletown)
  • 3 tbsp creme friache

Persian Cranberry Sauce

  • 200g cranberries
  • 3 tbsp date syrup
  • Zest, 1/4 of orange
  • 3 tbsp orange juice
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cardamon
  • 1/4 tsp star anise
  • Vegetarian

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Method

  1. Pre-heat oven 160 C. Sieve together all dry ingredients (apart from pistachio nuts) in a large mixing bowl, add butter. Mix all together until mixture becomes a soft dough – you can do this using a kenwood chef with a ‘k’ beater or by bringing it all together with your hands.
  2. Turn dough out onto a lightly floured counter, roll it with your hands into a log 1-2 cm in diameter. Wrap with cling and place in the fridge to chill for 1 hour.
  3. While the dough is chilling finely crush pistachio nuts to a fine breadcrumb texture, set aside.
  4. Using a small pastry brush the log with the beaten egg  and roll it in the pistacho crumble  until all circumstances is covered. Wrap in fresh cling film and leave in the fridge to firm up for 1 hour.
  5. To bake cookies remove the cling from the log and cut into slices 1 cm thick.  Lay cookies on a baking tray lined with parchment paper, leaving a little space between them. Bake for about 15 minutes until pale golden. Remove from oven and allow to cool completely before using.
  6. Using a wooden spoon, mix the goats cheese  with the creme fraiche until blended and light. Place in a small bowl and cover with cling for later use.
  7. To make compote tip all the ingredients into a small saucepan and bring to a gentle simmer. Stir over a low heat for 8-10 minutes until the cranberries have burst into a thick, glossy, sticky sauce.  Leave too cool and taste.
  8. To assemble: Lay shortbreads golden side up on a flat tray Place the whipped  into a disposable piping bag and cut a small hole in the top. Gently pipe a little of the mixture onto each biscuit. Top cheese with the compote. Arrange on a platter and serve (it will hold 30-40 minutes).

Maggie's Tips

  • Shortbreads can be made in advance and frozen. Make up to end of stage 4 then freeze. Before baking, defrost in the fridge and follow instructions from stage 5.
  •  If you prefer the compote sweeter add a bit more date syrup.
  • Compote will keep for up to two weeks in fridge or 6 months in freezer.