Modern Shortbread
Mar. 4th, 2008 09:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rebeccmeisterSince my brain is full of snot right now, I don't have any witticisms for the day. So instead, here's a recipe that I've been meaning to share for a while. DM asked for it after I left a half-batch for her as a thank-you gift for cat-sitting Emma over the break. You can probably guess where the other half-batch went approximately five minutes after the shortbread was removed from the oven. Actually, that was kind of unfortunate because shortbread gets better after it has sat for a few days. But good luck keeping it around that long. Really, shortbread gets its deliciousness from the fact that it's an excuse to eat butter and sugar.
I'm in the process of making a shortbread mold in ceramics class right now, so it's going to be even more fun to make and eat shortbread very soon, assuming the mold survives drying and firing. I made it out of porcelain and then learned that it would have been better to have used a sturdier clay. But oh well. It's a shortbread mold with crows on it!
Ingredients
1/2 C butter at room temperature
1/3 C unsifted powdered sugar
2 Tbsp. rice flour (can be found at certain large Oriental supermarkets)
1 C flour, unsifted
Directions:
The directions are about as clever as you imagined: cream cream, mix mix, chazill, bake, eat. Cream butter. Cream in sugar. Mix flours, then mix into butter mixture. Knead into a ball. Cha-zill for 30 minutes (that means put in refrigerator). Roll into a 1/2-inch thick cookie and place on an ungreased cookie sheet or into a shortbread mold. Prick evenly with a fork and bake at 325 degrees F for 20-25 minutes. If you forget to prick it, the world won't come to an end, you'll just have bubbles in your shortbread. Resist urge to eat entire cookie upon removal from oven. Store in a cute, decorative tin, and snack surreptitiously when your cat isn't watching.
In fact, maybe I'll make some today.
I'm in the process of making a shortbread mold in ceramics class right now, so it's going to be even more fun to make and eat shortbread very soon, assuming the mold survives drying and firing. I made it out of porcelain and then learned that it would have been better to have used a sturdier clay. But oh well. It's a shortbread mold with crows on it!
Ingredients
1/2 C butter at room temperature
1/3 C unsifted powdered sugar
2 Tbsp. rice flour (can be found at certain large Oriental supermarkets)
1 C flour, unsifted
Directions:
The directions are about as clever as you imagined: cream cream, mix mix, chazill, bake, eat. Cream butter. Cream in sugar. Mix flours, then mix into butter mixture. Knead into a ball. Cha-zill for 30 minutes (that means put in refrigerator). Roll into a 1/2-inch thick cookie and place on an ungreased cookie sheet or into a shortbread mold. Prick evenly with a fork and bake at 325 degrees F for 20-25 minutes. If you forget to prick it, the world won't come to an end, you'll just have bubbles in your shortbread. Resist urge to eat entire cookie upon removal from oven. Store in a cute, decorative tin, and snack surreptitiously when your cat isn't watching.
In fact, maybe I'll make some today.
no subject
Date: 2008-03-05 06:43 am (UTC)