Monthly Archives: December 2013

Goat’s Cheese, Cranberry and Rosemary Shortbread

DSC_0008

Sounds odd?  I thought it sounded delicious when my facebook friend from Wisconsin, James Frederick Hoober shared this recipe with me this morning, so the bee in my bonnet took hold and I decided to use my ‘time-out’ time to gather the ingredients.  Actually, that’s not totally true because what I really did was spend most of that time in the Carphone Warehouse (AGAIN) because my second Sony Xperia Z1 crashed this morning as a call was coming through from my friend Lucinda.  Not a good advert for Sony, and no one understands why….I’m giving Sony one more chance.   The reason I got the phone in the first place was to take better pictures for my blog, so just in case the third phone caves, I decided a blog was a ‘must do’.  So here goes, and please let me know what you think of the pics.  Bear in mind, I’m much better making in the kitchen than capturing it all in photos, but I’m hoping to learn as time goes on.

These little bikkies turned out lovely, even though I forgot to check the quantities properly before going out the door, so I had to make up the quantity of goat’s cheese with a little bit of cream cheese.  The cream cheese addition wasn’t a problem.  But….I did forget to take a picture of the lovely Knockrinna log before whisking it with the butter, vanilla and icing sugar (in my defense….I’ve been so busy for the last few months and haven’t had a chance to blog that I got out of the habit of snap, snap, snap ).  This is the initial stage of my preparation (/mess in the kitchen ;-)).

Danette starts to make her magic mess in the kitchen!

Danette starts to make her magic mess in the kitchen!

So, I combined 1 cup Knockdrinna soft goat log with 1/2 cup cream cheese, 1/2 cup unsalted butter and 1/2 tsp. vanilla extract.  I whisked that with a hand mixer until it was light and fluffy (start with the ingredients being soft, at room temperature).   I then added 3/4 cup of icing sugar, and blended that well.  To that mixture, I added 1/2 cup finely chopped cranberriesDSC_0002 and then 2 Tablespoons of finely chopped, fresh rosemary.Add the chopped rosemary (Lovely Christmasy colours, don’t you agree?!).   I then, as I almost always do, got a notion, because at this time of year I churn out quite a lot of cranberry and orange relish…..and it just NEEDED some orange, so I grated most of the rind of an orange and added it to the mix.DSC_0006 To this I added the dry ingredients which are 2 cups of flour and 1/2 tsp. baking powder…fold them in with a spatula until it becomes too difficult and then finish off with your hands. (You were given  hands before a spoon, fork or knife.)  Spread the dough into a 7 x 11″ baking dish and bake for 20 minutes. DSC_0007 (The instructions I received were DO NOT OVERBAKE….so I didn’t)….but I have to say while it was cooking the smell in the kitchen was heavenly, and the taste buds were getting ready to try out these these little morsels.  One is supposed to let  them cool completely, (yeah, right….who ever does that???)  then cut into small squares and serve.DSC_0009…..Just one more picture, in case this phone doesn’t survive!!!DSC_0010(As Rosie Gaines sings….’closer than close’) ;-).

They are delicious by the way, only take a few minutes to make.  The initial taste is a sweet tang, then they leave a long, clean finish in the mouth.  Delightful.  Thanks for sharing them James.

Ingredients:  2 cups flour, 1/2 tsp. baking powder, 2 Tablespoons chopped, fresh rosemary, 1/2 cup unsalted butter (at room temp), plus extra for greasing baking dish, 1 & 1/2 cups goats cheese (Knockdrinna Goats log rocks for this) at room temp., 1/2 teaspoon vanilla extract, 3/4 cup icing sugar, 1/2 cup finely chopped cranberries (hello food-processor, life’s too short).

Oven temp. 325 F / Bake 20 minutes./ Allow to cool entirely (ha!)/ Cut into squares and serve.

Yumskie rating…excellent!