Shortbread

From Sarabeth's Bakery

• • 4oz butter - room temperature

  • 2oz sugar

  • 1/4 tsp vanilla extract

  • [[grated zest of 1/4 lemon (try omitting this)]]

  • Pinch of salt

  • 5oz flour

  • 2oz sugar (for sprinkling after cooking)

Method:

• 1. Preheat oven to 350

  2. Cream the butter in a stand mixer with the paddle attachment on medium-high.

  3. Gradually add the sugar, then the vanilla, salt, and lemon zest, beating until light in color and texture (about 3 min), scraping down the sides of the bowl.

  4. Reduce mixer speed to low, add flour in thirds, scrape down the sides of the bowl (it's hard to get this to combine well).

  5. Turn out the mixture onto a floured work surface and knead briefly until smooth.

  6. Roll out to 3/8 inch thick and cut 2.5 inch rounds out, placing onto a heavy duty sheet pan lined with a silpat or parchment paper.

  7. Refrigerate for 30 minutes, or freeze for 10 minutes.

  8. Cook for approx 15 minutes, until edges are starting to turn golden brown, rotating halfway through.

  9. Cool on the tray, store in an airtight container at room temperature for up to a week.

Leite's Culinaria

INGREDIENTS

• 150g all-purpose flour, plus more for the work surface

• 100g unsalted butter, cubed and softened

• 50g superfine sugar, plus more for the work surface

• 2 drops vanilla extract

• Pinch fine sea salt (optional)

DIRECTIONS

1. Dump the flour in a large bowl, add the butter, and rub together until the mixture resembles fine breadcrumbs.

2. Fold in the sugar, vanilla extract, and salt, if using, and work the mixture with your hands until it forms small clumps.

3. Continue kneading the cookie dough until it’s smooth and the sides of the bowl are clean. It’s okay if the cookie dough is a little crumbly. 

4. Roll out the dough between a couple sheets of parchment paper or plastic wrap to a thickness between 1/4 and 1/2 inch

5. Transfer the dough to the refrigerator or freezer for at least 15 minutes. 

6. Preheat the oven to 275°F (130°C). Line a baking sheet with parchment paper.

7. Cut out the cookies and transfer them to the baking sheet. Roll the scraps and cut out as many more cookies as you can.

8. Bake the cookies in the preheated oven for 22 to 30 minutes, until very pale gold in color.

9. Remove the cookies from the oven, let them cool a few minutes on the baking sheet, then sprinkle with superfine sugar while still warm.

   • delia p567

   • br p801

http://www.101cookbooks.com/archives/hearst-castle-shortbread-cookies-recipe.html

http://www.seriouseats.com/recipes/2010/12/shortbread-cookies-sarabeth-bakery-recipe.html

http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/30/how-to-make-perfect-shortbread

115g butter, at room temperature

55g caster sugar (I like to use golden for flavour)

Good pinch of salt

130g plain flour

40g ground rice

Demerara sugar, to finish

1. Pre-heat the oven to 150C. Put the butter into a large mixing bowl, and beat with a wooden spoon until soft. Beat in the sugar and salt.

2. Sift over the flour and ground rice and mix to a smooth dough; if it doesn't come together, add a little more butter.

3. Line a 15cm cake or tart tin with baking parchment, and pat, or lightly roll, the dough into a shape slightly smaller than the tin. Alternatively pat out to 1cm thickness and cut into biscuits and put on a lined baking tray. Put in the fridge to chill for 15 minutes until firm.

4. Bake for around an hour (about half that for biscuits) until cooked through, but not browned. Take out of the oven and cut into fingers, slices or squares.

5. Allow to cool for a couple of minutes, then sprinkle with demerara sugar and transfer to a wire rack. Once cold, this should last for a good few days in an airtight container (or the coolest oven in an Aga, according to Darina Allen of Ballymaloe).

Could shortbread be the greatest British biscuit of all time – and if so, what's your favourite recipe? Is Walkers shortbread the best on the market, or does anyone share my sneaking fondness for Prince Charles' elegant shortbread thins, despite his Welsh loyalties? And are added flavourings ever acceptable north of the border?