- - 1 cinnamon stick
- 250ml - icing sugar, sifted
- 500ml - cake flour
- - sprigs of fresh herbs
- 500ml - water
- 80ml - cornflour
- - 4 cardamom pods
- 10ml - honey
- 100g - mixed nuts
- 250g - ice-cold butter, cubed
- - 1 star anise
- 50g - each sultanas, raisins and currants
- 80ml - chopped rosemary
- 80ml - balsamic vinegar
- - a few drops of balsamic vinegar
- 100g - dried apricots
- 80ml - yellow sugar (or of choice
- - 1 wedge (125g) Brie cheese
1 Preheat the oven to 180°C.
2 Shortbread Put all the ingredients except the sprigs of fresh herbs in a food processor and blitz until the dough forms a ball around the blade.
3 Remove and roll into a ball. Wrap in clingfilm and chill for 30 minutes.
4 Arrange the herb sprigs on a flat surface and roll the dough out on the herbs (they’ll stick to the bottom) until you have a sheet of dough of about 3mm thick. Using any shape cookie cutter, cut out biscuits.
5 Transfer to a baking sheet and bake for 8-12 minutes or until done.
6 Conserve Cook all the ingredients in a saucepan over medium heat for 20 minutes or until most of the liquid has reduced and the fruit is plump.
7 To finish Stir in the honey and balsamic vinegar and allow to cool, then stir in the nuts.
8 To serve Just before serving, microwave the Brie for 30 seconds or until it’s slightly runny.
9 Put the cheese on a serving plate, spoon the conserve over and serve with the shortbread.