01.10.19
it's been a while and 10 days since i last baked but i found a super yum shortbread recipe online and just have to post it here!
i made this recipe as is but made it 9 x 9 instead because i did not want to spread the batter to thin. it comes out really soft amd spreading it was a pain (to me). baked it for 50-60minutes and it come out just perfect! i also decided to sprinkle flaky sea salt on the top along with the sugar as i love love the salty/sweet combination.
i would of course recommend using high quality butter - this would result in a nutty cookie <3
ingredients
302 grams unsalted butter
93 grams confectioner's suger
3.5 grams salt
302 grams all-purpose flour
1/8 cup regular or raw sugar, for sprinkling (i think i used way way way less)
flaky sea salt for sprinking
1. Cut the cold butter and reserve at room temperature to temper slightly. Line a 13x9-inch baking sheet or baking dish with parchment paper.
2. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients.
3. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough.
4. Dump the dough into the baking sheet ordish and spread it evenly to the corners. Cover with plastic wrap and chill overnight.
5. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes.
6. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.
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keeping this batter in the fridge for more than a day before baking is fine. i know cz i made the batter not knowing when i could find the time to bake it so it sat in the fridge for 3 nights before i baked it. i didnt even cover it for 2 nights. lolol (don't do this tho)
i also find that the taste improves with time. maybe that's a me thing but i always find baked goods (aside from bread) taste better the next day.
93 grams confectioner's suger
3.5 grams salt
302 grams all-purpose flour
1/8 cup regular or raw sugar, for sprinkling (i think i used way way way less)
flaky sea salt for sprinking
1. Cut the cold butter and reserve at room temperature to temper slightly. Line a 13x9-inch baking sheet or baking dish with parchment paper.
2. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients.
3. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough.
4. Dump the dough into the baking sheet ordish and spread it evenly to the corners. Cover with plastic wrap and chill overnight.
5. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes.
6. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.
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keeping this batter in the fridge for more than a day before baking is fine. i know cz i made the batter not knowing when i could find the time to bake it so it sat in the fridge for 3 nights before i baked it. i didnt even cover it for 2 nights. lolol (don't do this tho)
i also find that the taste improves with time. maybe that's a me thing but i always find baked goods (aside from bread) taste better the next day.
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