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SHORTBREAD WITH RICH HOT CHOCOLATE
Shortbread with rich hot chocolate
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How to:

Make clarified butter (ghee)

Clarified butter or ghee, as it's known in India, is used when you want to fry something in butter for an extended time or at a high heat. You still get the delicious butter flavour and golden, crisp colour and texture, but without the taste of burnt butter.

For clarified butter (ghee), slowly melt unsalted butter over low heat. Don't let the butter come to a boil, and don't stir it. This allows the milk solids, that burn the fastest, to separate from the liquid butter.

Once the butter has separated into three layers, there will be foamy milk solids on top, clarified butter in the middle, and milk solids on the bottom. Turn off the heat and skim the foamy white solids from the top. Then ladle off the clarified butter. Be careful not to disturb the milk solids at the bottom of the pan.

Clarified butter can be used immediately. Or, let it solidify and keep it in the refrigerator for up to three to four weeks. Just remelt to use. One pound of unsalted butter yields 1-1/4 cups clarified butter.

Tip: you can flavour your clarified butter to use in just about any dish. One example is Ethiopian nitr kibbeh - clarified butter infused with onions, garlic, ginger, black pepper, and turmeric. Cardamom, star anise or fenugreek can also be added. It's used as a spread or to fry off onions or sauté meat and is absolutely delicious.

Use ghee to cook Indian chana magaj 

 



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Recipe by: Abigail Donnelly
Serves: 8
Category: Vegetarian / Easy / Great value / Kid-friendly
Prep time: 20 minutes
Cooking time: 1 hour 30 minutes
Ingredients:
500 g unsalted butter, chilled, plus extra for greasing
225 g icing sugar
200 g corn flour
½ t salt
½ vanilla pod, halved and seeds scraped out
425 g flour
60 g caster sugar, for dusting
For the hot chocolate
2 x 100 g slabs dark chocolate
4 cups milk
flour, for dusting
Cooking instructions:

Preheat the oven to 140°C.

Cut the butter into small blocks and set aside to soften.

Sift the icing sugar, corn flour, salt, vanilla seeds and flour over the butter and rub together until incorporated.

On a floured work surface, roll out the shortbread mixture to form a thick disc.

Place into a greased 30cm round baking tin and prick all over the surface using a fork.

Dust with caster sugar and bake for 1 hour 30 minutes, or until cooked through and golden. Serve with hot chocolate.

To make the hot chocolate: In a saucepan over a medium to low heat, gently warm the milk and chocolate, stirring until the latter melts and the mixture is rich and frothy.



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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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