GORDON RAMSAY RECIPES

Ingredients

115g butter at room temperature
50g golden caster sugar plus extra to dust
125g plain flour
50g ground rice

There is nothing nicer than a slice of buttery, crumbly shortbread to enjoy with a cup of tea or coffee and it is simplicity itself and so quick to make. This is our classic recipe but there are many variations, some made with semolina, some with cornflour and others just plain flour. We’ve used a little ground rice in this recipe as it gives a nice crisp biscuit with just a little crunchy texture.

To make the best tasting shortbread use the finest butter you can afford as this is where the flavour comes from!

Scottish Shortbread is traditionally made in a round wooden mould, often decorated with thistles, or pressed into a fluted metal flan tin. And, when marked and broken into triangles are known as petticoat tails. To make shortbread fingers press the mixture into an 18 cm square tin and mark it into fingers so that it can be cut or broken into bars once baked. it is best to mark the shortbread with the back of a knife before baking then cut again as soon as the biscuits come out of the oven, then allow to cool so it will snap easily.

If you want to make the mixture in advance, roll the dough into a sausage shape, wrap in cling film and chill. It will keep in the fridge for several days. When ready to bake cut into thick slices, place on a baking tray and bake for about 25 mins until golden.

Step 1

Heat the oven to 170°C/150°C Fan/Gas Mark 3. Cut the butter into cubes. Place the butter and sugar in a mixing bowl and beat with a wooden spoon until well combined.

Step 2

Add the flour and ground rice and beat with a wooden spoon until the mixture comes together, it will be crumbly at first but keep beating and it will form a soft dough.

Step 3

Dust the work surface with a little flour then pat or roll the dough out to an 18-20 cm circle. Crimp the edge between your finger and thumbs, mark into eight triangles and prick all over with a fork.

Step 4

Place on a baking tray. Bake for 45 mins or until pale golden. Allow to cool on the tray for 10 mins then cool on a wire rack. Dust with caster sugar.

Shortbread will keep in a cake tin for up to 2 weeks.

Twists

Cherry shortbread
Add 75g finely chopped glace cherries to the mixture then shape and bake as above.

Lavender shortbread rounds
Add 2 tbsp lavender flowers (check they haven’t been sprayed with pesticides) to the mixture and bake as above or roll out a little thinner and cut into rounds with biscuit cutter and bake for about 15 mins until golden.

Choc chip shortbread squares
Mix 100g plain chocolate chips into the soft dough and bake in an 18cm square tin for 40-45 mins until golden. Cut into squares and drizzle with melted chocolate if liked.

Ginger shortbread triangles
Finely chop 3 pieces preserved ginger from a jar and mix into the soft dough. Roll out thinly and cut into squares, Mark each with the back of knife into 2 triangles and bake for about 20-25 mins or until golden. Cool and snap in half.

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Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection. Kid friendly, vegetarian and comfort food at it’s finest.

I first made this back in 2011, and it has since been very popular. Last week I made it again and updated the photos, I forgot just how good this is! This time I used rotini pasta, you can really use whatever shape you like. My step by step photos are still the original, so keep that in mind when you make this.

It’s perfect if you’re craving macaroni and cheese but don’t want to waste a days worth of calories in one meal. You still get that same comforting taste, with a little less guilt.

When I first made this, I used a Mexican blend of cheese, because it was all I had on hand, but since I’ve been making it with a sharp reduced-fat Cheddar such as 50% less-fat Cabot, in my opinion this is better with a sharp cheddar to really let the cheesy flavors stand out.

To speed things up, I used pre-cut fresh broccoli. This recipe was loved by all in my home, even my not-so-crazy-about-broccoli husband loved it and leftovers are perfect for lunch. You can bake this in one large baking dish, or individual oven safe dishes for perfect portion control, or you can make half and use a 9 x 9-inch baking dish.

Skinny Baked Broccoli Macaroni and Cheese
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 8 pts
Calories: 314.9 • Fat: 9.8 g • Protein: 17.7 g • Carb: 44.3 g • Fiber: 6.3 g • Sugar: 4 g
Sodium: 215.7 (without salt)

Ingredients:

12 oz high fiber elbows like Ronzoni Smart Taste
1 1/2 tbsp butter
1/4 cup minced onion
1/4 cup flour
2 cups skim milk
1 cup fat free chicken broth (vegetarians use vegetable broth)
8 oz (2 cups) reduced-fat sharp cheddar (Cabot 50%)
salt and fresh pepper to taste
12 oz fresh broccoli florets (I used pre-cut bag)
2 tbsp grated parmesan
1/4 cup seasoned bread crumbs
cooking spray

Directions:

Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Tag: step by step

How to make shortbread