Page 323 - YC Cooking School

that it’s handled less.

A brilliant blank canvas
For this recipe, we’re adding chopped rosemary to basic shortbread dough, but the mixing
bowl is your canvas! Get creative and try out flavour variations: naartjie, clementine zest,
cinnamon, nutmeg, chopped nuts and chocolate chips are all a treat in shortbread or
biscuits.

Let the dough rest
Allow the dough to rest and chill in the fridge before baking to prevent shrinking. A resting
time of at least 15 minutes is needed.

Less is more
Be very careful not to over-bake your shortbread or slices. When in doubt, go for underdone
as they will continue cooking for a short while after they are removed from the oven.

Cut and cool your shortbread
Oh crumbs! It’s important to cut your shortbread while it’s still warm, otherwise it will
become too brittle and the biscuit will break. Place the cut pieces straight onto a wire
cooling rack so they can get even air circulation and crisp up nicely. Once completely cooled,
store your shortbread in an airtight container, or freeze for up to three months.

Ideas for coconut and cranberry oat squares

1. They’re great as they are, to eat on-the-go or as a lunch-box snack.

2. Crumble over Greek yoghurt for a delicious breakfast.
3. Crumble over baked fruit for an instant dessert topping

Learn to cook online at learn.yuppiechef.com

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