![]() Baking time will vary because I find ovens often inconsistent at 300☏ (150☌) but will guide you.īut what truly unraveled me was the shaping. Key here for best flavor is getting a nice golden edge on the cookie without letting it fully brown. Baking: I loved a low-and-slow bake on these for even color and a crisp texture.Flavors: You can flavor these any way you crave - I use 1 teaspoon vanilla bean paste here, but extract would work too, as would lemon, orange or another citrus zest, almond extract, and more.Since there are only three ingredients here, however, each ingredient is more prominent and should you splurge on the lush stuff, your investment will pay off, although I promise it’s delicious with all kinds. Butter: I am deeply, stubbornly devoted to the use of “everyday” butter - that is, the store brand or equivalent stuff - in my recipe development, not because I do not love the taste of higher-fat European and Irish butters, but because I want my recipes to work no matter what your butter budget is.Sugars: I tested with granulated sugar, superfine or caster sugar, powdered sugar, before settling on powdered, which gives a boost of tenderness to the cookies.Flour: I tried partial flour swaps with cornstarch (but found it chalky) and semolina (excellent and then suddenly it was sold out everywhere, which was the nudge I needed to get these right with no “special” ingredients), before settling on all all-purpose flour.I used less sugar due to preference, and fond memories of barely-sweet Walkers. Weight-wise, it works out to 100 grams (1/2 cup) sugar, 200 grams (less than 1 cup) butter, and 300 grams (2 1/3 cups) flour, which is a solid formula for roll-out or shaped shortbread, but as my goal was pan-baked, I could get away with less flour for a more tender shortbread. Formula: The standard Scottish shortbread formula is 1 part sugar, 2 parts butter, and 3 parts flour, but this isn’t exactly 1 cup sugar, 2 cups butter, and 3 cups flour because it’s by weight, and yes I learned this the hard way.I set out to recreate them as best as I could and considering that there are, once again, three ingredients, I thought it would be a cinch and yet I went through an unconscionable number of pounds of butter over the last few months trying to get them the way I thought they should be. My platonic ideal of shortbread has always been Walkers brand shortbread fingers and I know this is going to upset some people because of course there’s so much better out there, especially homemade, but I live quite far from the shortbread motherland of Scotland in their defense, these packaged cookies have have the exact same ingredient list as homemade (butter, flour, sugar), and when does that ever happen? ![]() The moment the season ended, my hunt for the actually-most-delicious* shortbread recipe began. Don’t worry, I will not be discussing sports today and there won’t be any spoilers, but do know that homemade shortbread cookies have a recurring role and that is where our story begins. ![]() It turned out to be… kind of delightful? Objectively enjoyable, really. #BITBURNER JO.MSG PROFESSIONAL#At some point in the swamp of time that has been this past winter, my husband convinced me that we should watch Ted Lasso and, despite my skepticism about a dad-joking American football coach who gets a job coaching professional soccer in England’s ability to hold my interest, I begrudgingly agreed. ![]()
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