Click on the image, above to submit to Pinterest.

Tonka Bean Shortbread

Tonka Bean Shortbread is a modern British recipe for a classic pale biscuit (cookie) made from a flour butter, caster sugar and egg yolk dough flavoured with tonka beans. The full recipe is presented here and I hope you enjoy this classic British version of: Tonka Bean Shortbread.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

8–10

Rating:

Tags : Baking RecipesBritish Recipes

Tonka Bean is the seed of the Dipteryx odorata tree from South America. The seed has the flavours of bitter almonds, vanilla and cloves, as a result of its high levels of coumarin. Coumarin itself can be toxic in high quantities, and many recommend caution when using tonka beans as a spice. However, the quantities used here, and the cooking of the grated beans means this recipe is safe. Moreover, tonka beans have an affinity with tomato-based sauces and lift the flavour in very pleasing way.

If you cannot get tonka beans, or simply do not wish to use then, then a blend of vanilla extract, bitter almond extract and a little ground cloves will give a fair approximation of the flavour.

Ingredients:

325g plain flour
200g chilled butter
125g golden caster sugar
3/4 tonka bean, very finely grated
2 large egg yolks

Method:

Sift the flour into a bowl, cube the butter and add to the flour. Rub in with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and stir to combine thoroughly. Meanwhile beat together the egg yolks and grated tonka bean in a bowl before adding to the flour mixture. Mix to a dough then turn onto a lightly-floured surface.

Lightly dust two sheets of wax paper with icing sugar. Roll out one-third of the dough between the two sheets until it is 1.5 to 2 cm thick. Shape and cut the dough (for professional results use a fan cutter with fluted edges) otherwise slice into fingers with a knife. Place the individual segments on greaseproof paper then prick them several times with a fine-tined fork so that it goes all the way through (then repeat on the remaining dough). Bake in a preheated oven at 160°C (320°F/Gas Mark 3) for 5 minutes, then at 150°C (300°F/Gas Mark 2) for 15 to 20 minutes.

Note: Baked shortbread should be light in colour, not browned at all — just a trifle tan on the bottom, so it pays to watch the shortbreads carefully during the last few minutes of cooking. They are a perfect snack with tea or coffee.