A simple spiced shortbread for everyone to try. Thank you for your patience waiting for this new episode. The weather is cooling down and we are hoping to get back on track with our baking for you. Take care everyone and let us know if you try the recipe.
Recipe below includes two methods on how to mix for your convenience.
Cookies, spiced shortbread
Preheat oven to 300 degrees.
Ingredients:
• ½ cup (115g) unsalted butter at room temperature
• ¼ cup (30g) confectioner’s sugar
• ¼ cup packed (55g) dark brown sugar
• ¼ teaspoon vanilla if you are adding to your dough
• 1 ¼ cup (150-180 g) unbleached all-purpose flour
• ¼ teaspoon each cinnamon, allspice and nutmeg if you want spiced shortbread
• 1 teaspoon kosher salt
Hand Mix Directions:
Stir/beat room temperature butter or margarine, add both sugars and mix again until blended. Next
Add ¼ tsp vanilla or omit if you prefer. Add in your flour and salt (*important: if using salted butter then please reduce salt amount to ½ teaspoon of salt).
We add spices to our cookies in a mix of cinnamon, allspice and nutmeg; however, you may leave this out if you prefer. Stir and blend bringing dough into a bowl by hand or with mixer. Wrap dough in cling/saran wrap and let rest for 20 minutes.
Roll out dough on very lightly floured surface or on a silicone liner covered with parchment to prevent dough sticking to the rolling pin. Cut out into desired shapes and place in preheated oven. Bake for 15-20 minutes or until golden brown around the edges. Remove and cool on cookie rack. Enjoy.
Food processor Directions:
Place an oven rack in the middle position. Line a baking sheet with parchment paper.
In a food processor, pulse the two sugars for 1 minute. Add the butter and pulse to combine. Add in vanilla if you are using it. Add the flours, spices (if adding), salt and pulse until dough comes together.
Turn dough out onto the work surface and knead into a disk about 6 inches diameter, wrap or cover and let rest 20 minutes.
Put the disk between two pieces of parchment paper and with a rolling pin roll the dough from the center out until it is ½ inch think. Peel off the top sheet of parchment. Using a cookie cutter, stamp out the cookies and transfer them to baking sheet, spaced 1” apart. Gather the scraps and reroll as you did before to cut a few more cookies.
Bake for 15-20 minutes until light golden. (Note: you may wish to add more time depending on the crispness you want for your cookies. Remove from oven and let cool completely on the baking sheets. Cookies can be stored in airtight container at room temperature for up to 3-5 days.
Негізгі бет Spiced Shortbread
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