Posts Tagged ‘Dutch shortbread’

Authors Eat…

Thursday, December 5th, 2013

Fantasy author Yvonne Hertzberger

Do you read fantasy? If you do this installment of Authors Eat… is for you.

When I think of the fantasy genre one of the my favorite series of books comes to mind. Harry Potter inspired many authors to try their hand at creating their own unique world. This is a genre where the author can let their imagination run wild, and we the readers are swept away with the detailed descriptions of these flights of fantasy.

This week the Culture and Cuisine Club is thrilled to host fantasy author Yvonne Hertzberger.  Yvonne is the author of the addicting fantasy series, Earth’s Pendulum. Her first Old World Fantasy novel, Back From Chaos: Book One of Earth’s Pendulum, was published in 2009. Yvonne has recently released the third book in the series, The Dreamt Child. Don’t blame me if you need to stay up at night to finish these books.

Yvonne is a sweetheart as well as a talented author, and she has shared two cookie recipes with us –  just in time for the holiday season.

Dutch Shortbread

This recipe was taught to me by my mother who brought it from Holland. It’s Dutch name is Harde Zandtaart. (Literally ‘hard sandtart’) It’s so easy I use it whenever I don’t have time to fuss.

Ingredients:

½ c butter (real butter is the key ingredient)

2/3 c white sugar

1 ½ c flour (I use spelt flour but all purpose works well)

 

Directions:

Cream butter and sugar

Add flour and mix well, until it adheres in a ball

Spread into 9 by 13 baking pan. Press down with a fork (it makes it look pretty with ridges around the edges)

Bake @ 325 for 25 minutes or until edges turn light brown but centre is still gold.

Cut into bars as soon as you take it out of the oven. If you let it cool it will be hard.

 

Janet’s Almond Cookies 

Janet is my sister. I have tweaked her recipe a bit for those who don’t tolerate wheat.

2 cups ground almonds

1 cup icing sugar (or confectioners sugar)

1 Tablespoon pure almond extract (has to be the real thing)

1 egg white (large egg)

2 Tablespoons spelt flour (any flour will do. I suspect this will even work with arrowroot or any other binder)

 

Mix dry ingredients

Add egg white and almond extract

Mix very loosely with fork. Do not press together.

Place with fork onto parchment paper on cookie sheet and leave them looking rough so they barely hold together. If you press them together they will be hard to chew.

Bake at 300 degrees for 15 minutes. Depending on your oven you may need a few more minutes. Be careful to pull them as soon as they begin to turn colour. They should still be beige.

You can check out Yvonne’s books on her Amazon author page here 

 

 

Learn more about Yvonne on her blog: http://newfantasyauthor.com/