Shortbread
Ingredients
| QTY | Desc |
|---|---|
| 140g | unsalted butter, very soft + more for greasing |
| 55g | browned butter |
| ¾ tsp | kosher salt |
| 140g | toasted sugar |
| 270g | plain flour |
| 55g | corn flour |
Method
- Brush a 15 x 25 cm (6 x 10 ) rimmed baking sheet with a light coating of soft butter. Add 1-2 tablespoons of demerara sugar and tilt the pan until it is well coated.
- Preheat the oven to 150 °C.
- Combine butter, browned butter, salt, and toasted sugar in the bowl of a stand mixer. Mix well for 2-3 minutes.
- Meanwhile, combine the flour and cornstarch in a bowl. Whisk well to combine.
- Add half of the dry ingredients and continue mixing the ingredients for 30 seconds. Then add the remaining dry ingredients and mix until a crumbly dough forms.
- Transfer the dough to the prepared pan and gently press it into the sides and corners of the tray.
- Top the shortbread with a generous sprinkling of more demerara sugar.
- Bake for 1 - 1.5 hours or until the top is set and has become lightly golden.
- Allow the shortbread to cool for 10-15 minutes
- While still warm, cut the cookies to the desired size using a thin knife.
- Allow the cookies to cool in the pan for a minimum of 4 hours or up to overnight.
- Once the cookies are completely cooled, serve with your choice of warm beverage or cover in plastic wrap. The cookies can be kept at room temperature for up to 2 days.
[[Baking]]