![]() ![]() ![]() If a little sticky, a bit of plastic wrap helps with patting it down. Transfer the dough to the pan and pat into an even layer. On low speed, mix until the dough just starts to come together. Scrape down the sides of the bowl.Īdd the flour mixture. Add the sugar and beat another 1-2 minutes. In a stand mixer or large bowl with hand mixer, beat the butter on high speed for 2-3 minutes until light and fluffy. In a medium bowl, whisk together the all purpose flour, rice flour and salt. The 9″ pan will yield a 1/2″ thick cookie. If you use an 8″ pan you’ll get a taller, pudgier 1″ thick cookie. Line an 8 or 9″ square pan with parchment. If you’d like a sweeter taste, you could add 1 teaspoon of vanilla paste or extract.ġ50g granulated sugar, plus extra for sprinklingĦ0g rice flour (not glutinous/sweet rice flour) I tested a batch with it but thought it took away from the butter flavor, which is what I wanted to be most prominent. I added a bit of rice flour to give the cookie a more crumbly sandy texture but feel free to omit and substitute for an equal amount of the all purpose flour. ![]() As for the salt, I use a generous amount because it really brings out the butter flavor. I first tried a batch using all European and it was much more flavorful than American style butter but the shortbread were too rich. I use half European and half American butter. The two most important things are the butter and salt. There are few ingredients so each one is crucial to the outcome. Shortbread is my favorite kind of cookie and I was inspired to create my own recipe to celebrate the Ted Lasso series finale. ![]()
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