Shortbread has many aficionados, but like all intense passions, there is a great divide among enthusiasts about principle and purpose. Many fanatics argue over whether to work the butter into the flour toward the end of mixing, or cream...
Shortbread has many aficionados, but like all intense passions, there is a great divide among enthusiasts about principle and purpose. Many fanatics argue over whether to work the butter into the flour toward the end of mixing, or cream butter and sugar together initially. In this version I use the latter method, and bake my shortbread in a pan for crisp, golden shortbread rectangles, or fingers as they are sometimes called. After testing the recipe at several different temperatures, I found I liked the “low and slow” method best. I bake these at 300F [150C] until golden brown for a rich, crisp shortbread. How this recipe differs from others: I bake my shortbread a little longer, so it is golden brown, because I like it crisp, which is why I give a large baking time range in the directions. It does turn dark golden quickly, especially on the edges, so keep an eye on it if you are letting it bake a little longer. I like to use both granulated and confectioners’ sugar and a good bit of salt, and also add an egg yolk to add both a little color and richness. if you’re looking to make circular type shortbread cookies, I have […]
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