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Published on August 22, 2007

Executive chef Fabrice Danniel, a member of staff, earned full marks for demonstrating this quick and easy recipe for shortbread biscuits at the school's recent open day for members of the media.

Also on show were the gleaming kitchens, stuffed with state-of-the-art kitchenware at a cost of more than one hundred million baht. Students will sit and watch the master chefs cook in the demonstration section before donning aprons and trying out the techniques themselves.

Shortbread goes great with a cup of tea - making it at home over a weekend should also be great fun for kids.

Shortbread biscuits

Ingredients

225g butter (cut into small

 cubes and refrigerated)

320g flour

100g icing sugar

1 strip orange peel

1 egg yolk

2 tsp vanilla extract

salt

Method

Sieve the flour and add the butter. Using your fingertips, rub together the butter and flour until the mixture resembles breadcrumbs. When it's almost ready, add the icing sugar and orange peel along with vanilla. Continue rubbing.

Now you need to add the egg yolk and a little bit of salt and mix slowly to a stiff dough.

Place the dough in the fridge for 10 minutes. Once refrigerated, divide the dough into portions of roughly 300 grams.

On a rolling board sprinkled with flour press then roll out each ball of dough to produce a long cylinder. Refrigerate this for another 15 minutes.

Brush each cylinder with egg yolk then roll in a tray of icing sugar. Then cut into slices 2cm thick. Place the slices on a greased baking tray and bake at 160 degrees Celsius for 20 minutes.

Remove from the oven and serve immediately.

Kitchen classes

The two main courses currently running at Le Cordon Bleu Dusit are for diplomas in patisserie and diplomas in cuisine. Each consists of three levels, basic, intermediate and superior. One level costs Bt150,000, but that does not include the Bt2,500 application fee, Bt2,000 for kitchen tools and Bt6,000 for uniform.

There are also classes in menu planning and cost control, a diploma in professional culinary management,  and an English-language programme for hospitality and tourism.

Call (02) 200 9000, extensions 3500/3502 for more details.

The Food Page editor can be contacted at foodlife@nationgroup.com.

Juthamas Cholthavornpong

The Nation