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The shortbread dough should be very cold but not frozen. The next step is to let the dough chill in the refrigerator for 1 hour, then you're ready to slice and bake! Right before slicing, let the dough sit on the counter for 10-15 minutes.Take your time with this step and keep rolling and pressing until your desired shape is reached. Your hands will only touch the dough through the plastic wrap at this point. Bring the sides of the plastic wrap up and gently press the dough while rolling and forming the dough into a cylinder.Using clean hands, quickly form the dough into a ball and then add it to the plastic wrap. You will need a large piece of plastic wrap to create a cylinder-like shape for the cookies.Unfold your shortbread cookie dough onto the counter.Alternatively, use a hand mixer for the same effect. Once you're ready, all there is to do is add all of the ingredients to the bowl of a stand mixer affixed with a paddle attachment and mix at medium speed until smooth. Set out all of your ingredients and equipment, pre-measure them ahead of time.You can use cold butter for this step if need be. Make the browned butter, transfer it to a small bowl, and let it cool.You will need an electric mixer for this recipe it's part of the reason the cookies come together so quickly. This will cut down the amount of time significantly. Making the browned butter can be done a day in advance if desired. Let the butter cool completely, before starting the cookies.Once you have gotten to this stage, turn the heat off and remove the pan from the heat right away.You'll know the butter is finished once the butter has turned a rich, golden color and you have many brown bits at the bottom. After about 2-3 minutes you should see brown bits starting to collect at the bottom of the pan and the butter should have thickened slightly.You should see very small bubbles if your bubbles start to increase in size, turn down the heat at once. Over medium-low heat continue to simmer the two together.You should be able to smell the aroma shortly after this step. In a small pan, melt the desired amount of butter. Making browned butter can be a fragile process so if it's your first time, take it slowly. Nowadays there are so many ways to make this simple cookie some variations include the addition of chocolate chips, lemon zest, orange zest, and even coconut. These include one part sugar, two parts butter, and three to four parts of wheat flour. These simple cookies are traditional Scottish cookies that have a round shape and are made of basic ingredients. Optional freezer safe container or plastic bags.Sharp knife-for slicing the slightly hardened dough.Cutting board-to protect your surface when slicing the cookies.Plastic wrap- to roll the cookies into a cylindrical shape.Parchment paper- for lining the baking sheet with.Baking sheet- to cook slice and bake cookies in the oven.Measuring Spoons/cups-to perfectly measure the amount of flour, powdered sugar, and salt.Small saucepan- to make the browned butter.Electric Mixer with paddle or blade attachment-to mix up cookies in a flash.Salt-balances out all of the flavors and keeps the cookies from being too sweet.Confectioners Sugar-fine sugar that sweetens the cookies.Vanilla bean paste-adds a touch of vanilla flavor.Flour-binds all of the other ingredients together.Sage-a pungent, highly fragrant herb that adds warmth to the cookies. The flavor is deep, nutty, caramelized, and slightly thickened
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