Tuesday, March 3, 2015

Brown Sugar Shortbread

When I was pregnant with my second child, I would visit this bakery near my daughter's gymnastics place.  They had something there called brown sugar shortbread.  I loved this cookie and it has no chocolate.  Well after the birth of my second child, I never ventured near that bakery again.  I was flipping through a cook book that I had borrowed from the library and came upon a recipe called brown sugar shortbread.

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So I made it and ate it and now I am happy.


A few notes about this recipe- use the fanciest butter you can.  For me that was some Kerrygold.  The butter flavor is very strong so you want to use the good stuff.


Brown Sugar Shortbread from Gale Gand

1 cup good quality butter, soft and plastic

1/2 cup brown sugar
3 fat pinches of salt

2 1/4 cups all purpose flour
1/3 cup cornstarch
1/4 teaspoon cinnamon

2 tablespoons white sugar

Preheat the oven to 350.

Whip the butter in a mixer until it has doubled in volume.  Add the sugar and salt and cream together.

Sift together the flour, cornstarch and cinnamon.  Add this in three additions to the butter.  It should just come together.  If it looks a bit sandy, that is okay.

Pat this down into a greased 1/4 sheet pan.  Prick with a fork and score how you want to cut it.

Bake for 15 minutes then take it out, turn it when you put it back in the oven so the back is front and vice versa,  Bake another 15 minutes.  Leave it in the oven to cool.  Pull it out and put the white sugar on it.

Let it cool in the pan for 30 minutes.

If you did the scoring right, you can pick it up and it will break where you want it to.  But if it does not, you can just use a knife and cut it.

This is really good with a chai tea.

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