Situated in Annandale, Sydney, Cherry Moon General Store deliciously combines café, woodfired baker and grocer. Inspired by the essence and magic of the old school general store, this charming establishment is the creation of pastry chef Kimmy Gastmeier (ex- Rockpool and Tetsuya).
Valentine’s Day is the perfect opportunity to express your love through food. You could be treating yourself or preparing something a little special for that significant other or a group of your closest friends. Cooking brings us together and what’s not to ♥ about that? Jenny’s Melting Moments from Cherry Moon General Store, shown on our Salad Plate in Blossom are one of our favourite special treats. The crumbly shortbread is sandwiched with a sweet buttery icing and a perfectly tart jam.
Ingredients
Shortbread
10.6 ounces cake flour
10.6 ounces unsalted room temperature butter
3.5 ounces caster sugar
Pinch of salt
Buttercream
3.5 ounces unsalted room temperate soft butter
3.5 ounces icing sugar
1 fluid ounce water
1/2 fluid ounce veg oil
Serve with your favourite Cherry Moon jam
Method
Shortbread
Pre-heat oven to 355’F
Whip the room temperature, diced butter and sugar together until the sugar has dissolved, and the mixture is light, fluffy, and light yellow in colour (scrape down the sides of the bowl every few minutes to make sure everything gets mixed in)
Sift the cake flour, then fold it into the mixture 2 separate times
Mix well, but not for too long
Roll the shortbread dough into round logs, approximate 2.5 inches in diameter
Cut into 1oz thin slices
To bake
About 10-15 mins (check after 10 mins to make sure they are not burnt)
* Let the shortbread completely cool before assembling *
Buttercream (use paddle)
Whip sugar and butter together until light and fluffy (scrape down the sides of the bowl every few minutes to make sure everything gets mixed in)
Slowly add water
Slowly add oil
