How to Make the Best Scottish Shortbread (recipe from Tartine Bakery in San Francisco) скачать в хорошем качестве

How to Make the Best Scottish Shortbread (recipe from Tartine Bakery in San Francisco)

I absolutely LOVE this shortbread! It is perfection. If you've ever visited Tartine Bakery in San Francisco, you know the quality of their baked goods. What makes me so happy about this recipe is it bakes up exactly like the shortbread I have always purchased when in the city. Give this simple recipe a try and find out for yourself that it will melt in your mouth and is the very BEST shortbread you could ever make! Pamela Shortbread 1 cup + 2 tbsp very soft, unsalted butter/9 oz/255 g 1/2 teaspoon salt/ 2 ml 1 3/4 cup + 2 tbsp all purpose flour/9 oz/ 255 g 1/2 cup + 2 tbsp cornstarch */ 2 2/3 oz/ 75 g 1/3 cup granulated sugar / 2 1/2 oz/ 70 g 1/4 cup superfine or granulated sugar (for topping)/ 2 oz/55g Preheat oven to 325 degrees. Butter a 6 x 10 inch glass baking dish. ( I have used metal pans with no problems and different size pans as long as the overall area is very close to 6x10) Place very soft butter in a mixing bowl. The butter must be very soft- the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well with a wooden spoon or whisk so that the salt dissolves completely before adding the rest of ingredients. Sift flour and cornstarch together into a bowl. Add granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms. Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. ( I bake mine a bit longer to get the desired light golden color) The middle of the shortbread should remain light. Let cool on wire rack until warm to the touch. Sprinkle the shortbread with the superfine or granulated sugar. Tilt the dish so the sugar fully and evenly coats the surface, then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread in rectangular fingers about 1/2 inch wide and 2 inches long. ( I like to cut mine a bit wider) If the cookies have become cold they will not slice well so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish. The first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula. The cookies will keep in an airtight container in a cool place for up to two weeks. You may use rice flour or potato starch in place of the cornstarch. Rice flour will give shortbread a bit more crunch. Cornstarch is the softest of all, making a short and flaky cookie. "Go, eat your food with gladness, and drink your wine with a joyful heart..." Ecclesiastes 9:7