Tesco Food Officialさんのインスタグラム写真 - (Tesco Food OfficialInstagram)「The perfect ‘oh-go-on-then’ moment for #MothersDay. With tangy floral flavours and buttery, crumbly layers, it’ll be hard for mum (or anyone) to say no to these lemon and elderflower shortbread sandwiches. Maybe the kids can help!⁣ ⁣ #FromTescoForMum⁣ ⁣ Ingredients⁣ 175g plain flour⁣ 50g caster sugar⁣ 190g butter, 130g chilled and cubed, 60g softened⁣ 2 lemons, zested, 1 juiced⁣ 130g icing sugar⁣ 2 tbsp whole milk⁣ 1½ tbsp elderflower cordial⁣ 50g lemon curd⁣ 40g white chocolate, melted⁣ ⁣ Method⁣ 1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the flour, caster sugar, cubed butter and half the lemon zest in a food processor and pulse to fine breadcrumbs. Add the lemon juice, ½ tbsp at a time, pulsing between additions until a dough forms. Wrap in clingfilm and chill for 1 hr.⁣ 2. Roll the dough out between 2 sheets of nonstick baking paper to 1cm thick. Line 2 large baking trays with nonstick baking paper. Using a 6cm fluted cookie cutter, cut out 20 rounds and transfer to the trays.⁣ 3. Bake for 6-8 mins until lightly golden. Remove from the oven and leave to cool for 5 mins on the trays. Transfer to a wire rack to cool completely.⁣ 4. Meanwhile, beat the softened butter with the icing sugar until light and fluffy. Beat in the milk until combined, then add the elderflower cordial.⁣ 5. Spread or pipe a layer of icing onto the base of half the biscuits. Spread each with 1 tsp lemon curd, then sandwich with the other biscuits. Drizzle with the chocolate in a zigzag pattern and scatter with the remaining lemon zest. Leave to set for 1 hr. Will keep in an airtight container in the fridge for 3-4 days.」3月28日 22時02分 - tescofood

Tesco Food Officialのインスタグラム(tescofood) - 3月28日 22時02分


The perfect ‘oh-go-on-then’ moment for #MothersDay. With tangy floral flavours and buttery, crumbly layers, it’ll be hard for mum (or anyone) to say no to these lemon and elderflower shortbread sandwiches. Maybe the kids can help!⁣

#FromTescoForMum⁣

Ingredients⁣
175g plain flour⁣
50g caster sugar⁣
190g butter, 130g chilled and cubed, 60g softened⁣
2 lemons, zested, 1 juiced⁣
130g icing sugar⁣
2 tbsp whole milk⁣
1½ tbsp elderflower cordial⁣
50g lemon curd⁣
40g white chocolate, melted⁣

Method⁣
1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the flour, caster sugar, cubed butter and half the lemon zest in a food processor and pulse to fine breadcrumbs. Add the lemon juice, ½ tbsp at a time, pulsing between additions until a dough forms. Wrap in clingfilm and chill for 1 hr.⁣
2. Roll the dough out between 2 sheets of nonstick baking paper to 1cm thick. Line 2 large baking trays with nonstick baking paper. Using a 6cm fluted cookie cutter, cut out 20 rounds and transfer to the trays.⁣
3. Bake for 6-8 mins until lightly golden. Remove from the oven and leave to cool for 5 mins on the trays. Transfer to a wire rack to cool completely.⁣
4. Meanwhile, beat the softened butter with the icing sugar until light and fluffy. Beat in the milk until combined, then add the elderflower cordial.⁣
5. Spread or pipe a layer of icing onto the base of half the biscuits. Spread each with 1 tsp lemon curd, then sandwich with the other biscuits. Drizzle with the chocolate in a zigzag pattern and scatter with the remaining lemon zest. Leave to set for 1 hr. Will keep in an airtight container in the fridge for 3-4 days.


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