After my earlier shortbread fiasco, I was going to attempt a recipe I discovered for Scottish shortbread on about.com. It is not usually the place I would go to search out good recipes, however I was determined. my most “reliable” cookbook at the second is barbara tropp’s fashionable artwork of chinese language cooking, which is not precisely a middle of baking perfection on this state of affairs.
however then one night time 354 and I ended up at barnes & noble, and I have wild hair. I went to cookbooks (after a fruitless seek for first rate canine coaching books) and located a replica of my favourite alternate instruction guide. I sat in the hallway and recorded an annotated model of the shortbread recipe on the again of a enterprise card, the solely piece of paper I had accessible at the time. I felt responsible at that second, like I was shoplifting from the bookstore and a clerk would come after me at any second and politely however firmly ask me to get out of the retailer. fortunately none did, and I made a check batch of shortbread cookies that very same night time.
I’m so glad I stole this recipe. the shortbread was all the things I hoped it will be. the annotated recipe is beneath, with notes to elucidate what to search for. what can I say? he was in a rush to flee the wrath of the b&n staff. these individuals at the bookstore, they’ll get fairly irritable.
a commented shortbread recipe
the pleasure of cooking
elements:
1¼ stick unsalted butter, softened
¼ cup powdered sugar
1½ teaspoons granulated sugar
¼ teaspoon salt
combine till fluffy. which means all the things. I advocate sifting the powdered sugar.
Sift 1½ cups of flour on high. combine in the flour right here, till your dough comes collectively and resembles pie crust, crumbly however not dry. if wanted, add water a number of teaspoons at a time till simply mixed. knead till clean. press into 8×8 or mildew; pierce with a fork. bake at 300°f on the center rack for 45-50. cool till simply heat, sprinkle with 1-2 teaspoons sugar. when the shortbread has cooled in the pan, attempt brushing with somewhat egg or water earlier than sprinkling so the sugar sticks, then cool utterly on a wire rack.
*24 2 2/3×1″ bars in the event you lower them ‘appropriately’. I do not.
This shortbread has a lightweight crumb however continues to be moist, tender and, of course, buttery in an artery-clogging means. it is nice. I drop a half teaspoon of vanilla into mine for taste, however I’ve toyed with the thought of cinnamon, nutmeg, cocoa, matcha… I’m affected person. (that is what I preserve telling myself). I sprinkled some turbinado sugar on high so as to add a bit of sweetness; I assume the shade made a pleasant contact.
I’ve discovered that persons are typically divided with regards to shortbread cookies: both they love them or they hate them. 354 and I are on reverse sides of the fence; I love him and he does not (he does not even like Danish butter cookies…it is a texture factor, apparently). however he tasted it on request and stated that if he favored shortbread, he would undoubtedly eat this. I guess it does not get any higher than that.
these bars had been shipped to 26 meu unit 73890 as half of spherical 4 of operation baking gals.
