TARTINE BAKERY SHORTBREAD
"Finely textured and very tender, this is the perfect version of the Scottish cookie. Many recipes include some kind of starch that contributes, along with butter, to the "shortness" of the dough, which is where these cookies get their melt-in-the-mouth texture. Potato starch, cornstarch, and rice flour are among the possibilities. Rice flour gives a bit more crunch, while cornstarch is the softest of all, making a particularly short and flaky cookie."
1 cup plus 2 tbsp unsalted butter, very soft* (9 oz)
1/2 tsp salt
1 3/4 cups plus 2 tbsp all-purpose flour (9 oz)
1/2 cup plus 2 tbsp cornstarch (2 2/3 oz)
1/3 cup granulated sugar (2 1/2 oz)
1/4 cup superfine or granulated sugar for topping (2 oz)
Preheat the oven to 325 degrees F. Butter a 6-by-10-inch glass baking dish.
Place the 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 it dissolves completely before you add the rest of the ingredients.
Sift the flour and cornstarch together into a bowl. Add the 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. The middle of the shortbread should remain light. Let cool on a wire rack until warm to the touch.
Sprinkle the shortbread with the superfine or granulated sugar. Tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread into rectangular fingers about 1/2-inch wide and 2-inches long. 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 2 weeks.
*KITCHEN NOTES: If my butter hasn't softened in time, I put the cold butter into a saucepan and melt a portion of it. Then I mix the rest of the butter into the melted butter to get the very soft consistency I need. Just make sure that you don't let too much of the butter melt.
Makes one 6-by-10-inch pan, about sixty 2-by-1/2-inch bars
Source: Tartine by Elisabeth Prueitt and Chad Robertson
"Finely textured and very tender, this is the perfect version of the Scottish cookie. Many recipes include some kind of starch that contributes, along with butter, to the "shortness" of the dough, which is where these cookies get their melt-in-the-mouth texture. Potato starch, cornstarch, and rice flour are among the possibilities. Rice flour gives a bit more crunch, while cornstarch is the softest of all, making a particularly short and flaky cookie."
1 cup plus 2 tbsp unsalted butter, very soft* (9 oz)
1/2 tsp salt
1 3/4 cups plus 2 tbsp all-purpose flour (9 oz)
1/2 cup plus 2 tbsp cornstarch (2 2/3 oz)
1/3 cup granulated sugar (2 1/2 oz)
1/4 cup superfine or granulated sugar for topping (2 oz)
Preheat the oven to 325 degrees F. Butter a 6-by-10-inch glass baking dish.
Place the 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 it dissolves completely before you add the rest of the ingredients.
Sift the flour and cornstarch together into a bowl. Add the 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. The middle of the shortbread should remain light. Let cool on a wire rack until warm to the touch.
Sprinkle the shortbread with the superfine or granulated sugar. Tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread into rectangular fingers about 1/2-inch wide and 2-inches long. 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 2 weeks.
*KITCHEN NOTES: If my butter hasn't softened in time, I put the cold butter into a saucepan and melt a portion of it. Then I mix the rest of the butter into the melted butter to get the very soft consistency I need. Just make sure that you don't let too much of the butter melt.
Makes one 6-by-10-inch pan, about sixty 2-by-1/2-inch bars
Source: Tartine by Elisabeth Prueitt and Chad Robertson
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Whole Wheat Zucchini Cookies (using oats, lemon peel and chocolate chips)
- Melomakarona
- Dark Chocolate-Almond Biscotti
- Chocolate Cinnamon Crinkles (cookies using Bisquick)
- Jim Jam Bars (3 layer bar cookie, buttery dough)
- Soft Carrot Nut Molasses Cookies with Icing (using yogurt, walnuts, and raisins)
- Williams-Sonoma Pfeffernusse (German 'Pepper Nut' Cookies)
- Jubilee Jumbo Cookies with Burnt Butter Glaze
- Black-Eyed Susans (cookie press) (Woman's Day Encyclopedia of Cookery, 1966)
- Red Lobster Fudge Overboard (pecan brownies with chocolate sauce, copycat recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!