![]() These cookies as written are about 2 inches wide and one inch thick. The only thing I might do differently next time is experiment with making them smaller. This is going to be my new go-to shortbread recipe. It sliced like a dream and baked up the most beautiful shortbread cookies I've ever made! This is a fabulous recipe! The cookies themselves are GINORMOUS, but have the perfect texture and flavor, especially with the added chocolate. When I went to slice the dough I was worried that it would crumble apart. Why not shape the dough into a rectangular log so that when you remove the chilled dough you can simply slice it and bake it? So I did it my way. First, it's entirely unnecessary and second, it has you kneading the tar out of the dough, essentially overworking it. For the life of me, I can't understand this step. Ina calls for you to shape the freshly mixed dough into a flat disk and chill. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Add butter and beat until mixture resembles crumbs and starts to stick together. Our hands are our best tools, and since the first recorded recipe for shortbread was printed in Scotland in 1736, I'm positive this is the way to go. Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. This was a successful approach and the dough came together quickly with the warmth from my hands. Instead, I used my hand mixer until the dough started to come together and then I used my hands to warm up the butter in the dough and help everything come together. I didn't use my stand mixer because I feel like I tend to overmix with it. Since the dough is comprised of only three essential ingredients, this is a crucial step to ensure that all the flavors stand out.Īlso, I didn't want to overwork the dough and have tough, hard cookies so I took a slightly different approach than Ina. Chilling, or resting, the dough allows the moisture from the butter to evaporate, and with less water in the dough, the sugar concentrates. One of the secrets to achieving the desired crumbly texture and sweet flavor is to allow the dough to dry out, or rest. The first ingredient, butter, is the most prominent ingredient and it holds a fair amount of moisture. ![]() Proper shortbread is a few simple ingredients: butter, flour, sugar, salt, and maybe vanilla. I've tried my hand at shortbread half a dozen times with various results. The dough tends to be a crumbly mess and takes quite a bit of finesse. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes.Shortbread can be a tricky thing. Simple flavors and traditional technique are what make these dipped shortbread. Dip half or one-third of each cookie into the chocolate mixture. Smooth and rich dark chocolate encases a delicately flavored orange shortbread. Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally.Cookies will keep in an airtight container for about 5 days. Bake until just beginning to brown around the edges, about 19 minutes. Press the tines of a fork into each cookie to make designs. Heat oven to 300F with rack in center.Transfer cookies to an ungreased baking sheet. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. On a lightly floured surface, roll out the dough until 1/8 inch thick.Wrap dough in plastic wrap chill until very firm, at least 2 hours or overnight. On slow speed, beat in flour and salt until combined. In an electric mixer fitted with a paddle attachment, cream butter, sugar and vanilla until combined.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |