Acorn & Tonka Shortbread

In the woodland of my mind there is an Acorn. Small, gnarled, and unremarkable. But the power held within know no bounds, you see, this Acorn is where the life of my thoughts is born.

As the seasons shift, I find myself contracting with the land, more introvert and pensive, taking time to nurture the seedling ideas that have been pushed aside in the hedonism of summer.

It is at this time that some of my most stoic thoughts come to fruition, growing into the oaks that I have feared may overshadow my being, stifling the life beneath in lieu of their almighty grandeur.

For me, it’s a time to banish fear and see what might be. We can learn so much when we dare to try.

This shortbread is an acorn in its appearance, unremarkable and bland. Yet, a single bit of its crumbly, cool texture and you realise that its flavour is as mighty as an Oak.

Recipe inspired by Zuza Zak

 If you are interested to know more about my services, please get in touch

Fall is a time to surround yourself with comfort, fuzzy socks and all the crumbly shortbread you can dribble into your knitwear

shortbread, acorn cookies, sugar cookies, fall cookies, soft cookies

Yield: 12+

Author: Suze Morrison

Print

With ImageWithout Image

Acorn & Tonka Shortbread

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

This shortbread is an acorn in its appearance, unremarkable and bland. Yet, a single bit of its crumbly, cool texture and you realise that its flavour is as mighty as an Oak.

Ingredients

• 150g Acorns
• 200g Plain Flour
• 70g Rice Flour
• ½ tsp Salt
• 100g Golden Caster Sugar, plus extra to dust.
• ½ Tonka Bean, grated
• 1 tsp Vanilla Extract

Instructions

1. Begin by preparing the acorns. Remove their hats and place in a large bowl filled with filtered water. Cover with a clean towel and leave somewhere cool for 24 hours, changing the water once or twice.
2. Drain the acorns and place in a small pan, cover with filtered water and bring to the boil. Reduce the heat and simmer for 10 minutes. Allow to cool for 2-3 hours in the water.
3. When cool, drain and place on a towel to dry.
4. Using the flat blade of a knife, very gently crush the acorns and peel away the shells. Halve the acorns and place in a bowl. Pour over boiling water from the kettle and stand for 10 minutes. drain and dry once again.
5. Once dry, very finely chop the acorns and set aside in a bowl.
6. For the shortbread, preheat oven 160C, grease and line an 8” square baking pan with non-stick paper.
7. Sift together the flour, rice flour and salt. Add the butter and sugar to a stand mixer fitted with a paddle attachment and cream for 3-5 minutes or until pale and lighter in texture.
8. Add the flour mixture along with the acorns and tonka and mix until just combined, finish by hand.
9. Tip the dough into the prepared pan and bake on the middle shelf until pale golden in colour. Remove and sprinkle with extra sugar if liked.
10. Immediately score into fingers with a knife the allow to cool completely in the tin before cutting and serving.

https://gourmetglow.co.uk/recipes/acorn-tonka-shortbread