![]() Cut into bars, circles, or desired shape, and dock in the center with a fork. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4"x 10" rectangle, wrap in plastic and chill until firm).Add the sifted dry ingredients to the butter mixture.Cream the butter and sugar until just incorporated.Granulated sugar or turbinado sugar, as desired.1 ¾ cup Unbleached White Pastry Flour (210g).Shortbread Cookies Adapted from The Culinary Institute of America Yield approximately 20 servings (L to R) Brown Sugar Spelt Shortbread, Traditional Shortbread (with unbleached pastry), Molasses Rye Shortbread Gluten Free? No problem, try our Gluten Free Shortbread Cookie Mix or this wonderful recipe from Elizabeth Barbone at Serious Eats. I’ve also included a good stand-by traditional version, this one adapted courtesy of The Culinary Institute of America. ![]() I’ve been sworn to secrecy of my family recipes but I’m more than happy to provide these new recipes using some of our whole grain flours. Since butter plays a stand-out role in these recipes, treat yourself to using one of high quality. Creaming the large amount of butter and sugar then adding the flours makes for a tender and full flavored cookie. There are numerous variations on shortbread but none stray too far from the classic mix of butter, sugar, flour, and salt. She’d cut the shortbread into bars (“fingers” to the Scots, who are the originators of and famous for their shortbreads), package the creamy white center cuts for gifts, and let the family indulge in the browned and caramelized edges-my personal favorite. My mother taught my sister and me to make several traditional Finnish Christmas pastries along with her favorite shortbread recipe. ![]() These treats were shared with our friends and neighbors (with none too few going right into our little bellies). Growing up, the winter holidays were a time for copious amounts of baking. ![]()
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