Shortbread
Category: Sweets
Level: Moderate
Prep Time: 30 minutes
Cook Time: 60 minutes
What You Will Need:
1-3/4 c. All- Purpose Flour (protein content = 10.5)
¼ c. Rice Flour or cornstarch
2/3 c. Superfine Sugar
¼ tsp Salt
2 sticks Cold Butter
What You Do:
1. Cut out two rounds of Parchment Paper the size of the bottom of a pie pan.
2. Mix flours and all but 1 TB of sugar and put in mixer with a paddle attachment.
3. Put aside ¼ cup of the flour mixture.
4. Cut butter into ½-inch cubes and mix with the ¼ cup of flour to coat.
5. Add butter to flour mixture.
6. Mix on medium until mixture resembles wet sand.
7. Press mixture into pie pan lined with one round of parchment.
8. Put other round on top and smash with another pie pan until even.
9. Turn out on a parchment-lined cookie sheet.
10. Using a biscuit cutter, cut the center out but replace the biscuit cutter.
11. Bake for 20 min. Take out and score into 16 wedges.
12. Return to oven for 40 more minutes.
The Scoop:
I got this recipe originally from Cooks Illustrated magazine which is America’s Test Kitchen. It always comes out good and I get rave reviews from it but it is a bit of a pain to follow each instruction. If You’re up for it, it isn’t hard you just need to pay attention to what you are doing.
Level: Moderate
Prep Time: 30 minutes
Cook Time: 60 minutes
What You Will Need:
1-3/4 c. All- Purpose Flour (protein content = 10.5)
¼ c. Rice Flour or cornstarch
2/3 c. Superfine Sugar
¼ tsp Salt
2 sticks Cold Butter
What You Do:
1. Cut out two rounds of Parchment Paper the size of the bottom of a pie pan.
2. Mix flours and all but 1 TB of sugar and put in mixer with a paddle attachment.
3. Put aside ¼ cup of the flour mixture.
4. Cut butter into ½-inch cubes and mix with the ¼ cup of flour to coat.
5. Add butter to flour mixture.
6. Mix on medium until mixture resembles wet sand.
7. Press mixture into pie pan lined with one round of parchment.
8. Put other round on top and smash with another pie pan until even.
9. Turn out on a parchment-lined cookie sheet.
10. Using a biscuit cutter, cut the center out but replace the biscuit cutter.
11. Bake for 20 min. Take out and score into 16 wedges.
12. Return to oven for 40 more minutes.
The Scoop:
I got this recipe originally from Cooks Illustrated magazine which is America’s Test Kitchen. It always comes out good and I get rave reviews from it but it is a bit of a pain to follow each instruction. If You’re up for it, it isn’t hard you just need to pay attention to what you are doing.
