In an attemp to get into the Christmas spirit after returning to Australia last night, I baked a batch of Christmas shortbread cookies with mother.
Although appropriately we made a batch of Christmassy themed cookies, I was never one to settle for such mundane baked goods. Alongside this harbouring a great love for the ‘A Song of Ice and Fire’ series, I instantly knew what must be done when I saw the packet of slithered almonds in the pantry.
Alas here I present to you my prototype ‘A Song of Ice and Fire’ inspired dragon egg shortbread cookies.
Here is the dough prior to baking, the scales I created by painstakingly layering slithered almonds one by one.
And here we have it, shortbread fitting for the khaleesi herself.
In the coming weeks I intend to try this recipe once again but with the addition of dying the almonds black and green to create the coloured eggs of Daeneyrs dragons Rhaegal and Drogon.
The basic shortbread recipe i used is as follows:
-250g butter, at room temperature
-100g (1/2 cup) caster sugar
-300g (2 cups) plain flour, sifted
-90g (1/2 cup) rice flour, sifted
-Slithered almonds (for decoration)
Preheat oven to 150°C. Using an electric cream butter and sugar in a bowl.
Gradually add flour, beating on low speed, once crumbly kneed dough with hands until firm. Dough is then transferred to a lightly floured surface and flattened to 2cm with a rolling pin.
Using a medium sized bowl cut 15cm circles in the dough, then shape the sides into an egg’esq shape by slicing off some dough on the upper half of each side. Now you will make your dragon scales, push the slithered almonds into the dough lightly in rows alternating a centimetre to the side so they end up in the centre of almonds in the row preceding.
Bake the shortbread in oven, swapping the trays halfway through cooking, for 40 minutes or until light golden. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely.
Fire and Blood!