Okara Short Bread Fingers

i reallllly like butter. & personally i dun think magarine can be considered food.

i think there r 3 ingredients in the world that we can't do without - salt, fish and butter. & the best thing about this recipe is that it's got 2/3 of what i'd just mentioned! my dad too loves short bread and he'd buy those Walkers Shortbread and eat it with cold milk before he got spooked with hi-cholestrol level.

take note that this IS butter shortbread and it is oily-fatty-etc (okara just provides some amt of fibre) & this is by no means a health food...so dun chomp down the whole lot at 1 go. go ahead and share the guilt. i'm sharing mine with The Wife.
this makes approx 12 fingers.

ingredients

• 140g shifted plain flour / pastry flour
• 60g okara (see my previous post on soy bean milk). the original recipe i adapted from called for ground rice. i was too lazy to grind flour at 11 pm. okara turned out to be quite fragrant and gives a husky texture
  
• 50g caster sugar (i used raw sugar)
• 140 butter (cut to pieces & softened so u can pinch easily later). if you have only unsalted butter, add salt to taste (1/2-1 tsp will be fine)

recipe

• mix everything in a mixing bowl. use ur hand, easily done.
• mix till everything is blended and u can form a ball
• roll out the dough on a lightly floured surface
• cut & shape fingers and place them on grease paper on baking tray. allow space in between, they expand abt 10-15% after baking
  
• prick fingers with fork (lightly)
  
• put fingers in fridge for 30 min
• preheat oven at 180'C and bake for 20-25 min
• after baking, cool then serve.

now i better find time to hit the gym......

Simply bread

it's 2.30 am. & The Wife & I had polished off 1/3 of it.
the loaf was done at 2 am after about 4 hrs of kneading, rising/waiting and baking.

we'd ran out of bread earlier today and i gungho-ly stated that i'd go about baking one (even after my failed attempts at getting a decent butter cake out of the oven last week. you guys didn't see any documentation rite, cos it's too hideous to show). so i got the bread recipe off here. strictly for beginners (though i must admit that i may have kneaded/punched too much for the second round/held back on the amount of yeast, causing the air pockets to be rather smaller than expected). just make sure you get the consistency right. guess my training in ceramics (gauging dampness, consistency, kneading) did help a great deal.

but the taste is good. the crust was right, with a nice hint of saltiness...and went served warm with hummus...was simply a heavenly supper. now with the warm bread in my tummy, i think i should go to bed.