Shortbread with Creamy Gorgonzola Recipe

Shortbread with Creamy Gorgonzola Photo: Jackie Cameron

“My grandmother’s shortbread recipe adds a fun-filled dimension to the menu. Top this with prune compote, creamy gorgonzola, a drizzle of honey and a large, juicy, black, mission fig.”

— Jackie Cameron

Shortbread with Creamy Gorgonzola Recipe

Yields: 6 nice sized pieces for this dish

Ingredients:

• 100ml White Sugar

• 235gr Salted Butter

• 2 ½ cups Flour, sifted

• ¼ cup Castor Sugar

Method:

1. Cream the sugar and butter very well

2. Add the flour

3. Knead well and press into an 18cmX14cm tray making sure the shortbread mixture covers the base

4. Prick the shortbread very well all over

5. Place in the oven and bake at 160ºC for about 35minutes or until cooked.

6. Remove from the oven and sprinkle the shortbread with castor sugar. While still hot cut into squares

Prune Compote

Ingredients:

• 500g Dried Prunes

• 5 g Star Anise

• 10 whole cloves

• 5 ml Cinnamon Powder

• 1 Vanilla pod- split

• 4 cups Orange Juice

• 1 cup White Sugar

Method:

1. Place all the above ingredients into a pot and bring to the boil

2. Allow simmering until the fruit is soft, place into a container and allow cooling

Please post your comments and any food-related questions below. I look forward to hearing from you.