Lemon Shortbread
I found this recipe earlier this week for shortbread and it looked so delicious, I had to try it. I made some Saturday night and it is ever bit as delicious as it looks. I, of course, made it gluten free with a minor adjustment based on another person's review of it and have included in bold the correct gf adjustments. Here is the recipe and extra instructions directly from Piece of Cake's blog post on it:
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The Tartine shortbread recipe is so easy you might wonder if you've suddenly taken a wrong page turn into another cookbook. But that's just the kind of baby step I needed to get back into the kitchen. The simple ingredient list and method yields a shortbread cookie so tender and buttery, it's practically restorative. Well, it was for me, anyway, because it got me back to tying my apron strings after a long hiatus, and even sparked some extra creative energy, like adding a small pile of finely grated lemon zest to the dough for a little extra somethin'.
Lemon Shortbread
Adapted from Tartine
Makes about 40 cookies
The butter should be so soft that it has the look and consistency of mayonnaise or thick whipped cream; this can be quickly achieved by putting the cold butter into a saucepan, melting about a third of it, and then stirring all the butter together to create a very soft result. Create superfine sugar for dusting the shortbread by taking granulated sugar for a spin in your food processor, blender or clean coffee grinder.
1 cup plus two tablespoons unsalted butter, very soft
1/2 teaspoon salt
1 3/4 cup plus 2 tablespoons all-purpose flour (I replaced with 280g or 9.9oz of gf all purpose blend of your choice plus
1/2 cup plus 2 tablespoons cornstarch
1/3 cup granulated sugar
2 tablespoons finely grated lemon zest (2-3 lemons' worth)
1/4 superfine sugar, for dusting
Preheat the oven to 325 degrees and set a rack to the middle position. Butter a 9x13-inch glass baking dish.
Place the butter in a mixing bowl--it must be very soft, think the look and consistency of mayonnaise or whipped cream. Stir the salt into the butter. Sift together the flour and cornstarch. Using a wooden spoon or silicone spatula, stir the sugar into the butter and then stir in the flour and lemon zest until a smooth dough forms, using your hands towards the end if necessary (run your hands under cold water first to keep from making the dough too warm). Press the dough evenly into the prepared pan. Bake for 30 minutes or until the edges and bottom of the shortbread begin to turn golden. Cool on a wire rack until just warm to the touch.
While the shortbread is still warm, sprinkle the surface with superfine sugar, tilting the pan to coat the shortbread evenly with sugar. Tap out any excess that doesn't cling to the surface. Use a very thin, sharp knife to cut the shortbread into 40 equal cookies. Chill completely in the pan before attempting to remove the cookies with a small offset spatula--the first cookie will be hard to remove, but the rest should come out cleanly.
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They are ridiculously easy and quite tasty. Let me know if you try them! XO Meg
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The Tartine shortbread recipe is so easy you might wonder if you've suddenly taken a wrong page turn into another cookbook. But that's just the kind of baby step I needed to get back into the kitchen. The simple ingredient list and method yields a shortbread cookie so tender and buttery, it's practically restorative. Well, it was for me, anyway, because it got me back to tying my apron strings after a long hiatus, and even sparked some extra creative energy, like adding a small pile of finely grated lemon zest to the dough for a little extra somethin'.
Lemon Shortbread
Adapted from Tartine
Makes about 40 cookies
The butter should be so soft that it has the look and consistency of mayonnaise or thick whipped cream; this can be quickly achieved by putting the cold butter into a saucepan, melting about a third of it, and then stirring all the butter together to create a very soft result. Create superfine sugar for dusting the shortbread by taking granulated sugar for a spin in your food processor, blender or clean coffee grinder.
1 cup plus two tablespoons unsalted butter, very soft
1/2 teaspoon salt
1 3/4 cup plus 2 tablespoons all-purpose flour (I replaced with 280g or 9.9oz of gf all purpose blend of your choice plus
1/2 cup plus 2 tablespoons cornstarch
1/3 cup granulated sugar
2 tablespoons finely grated lemon zest (2-3 lemons' worth)
1/4 superfine sugar, for dusting
Preheat the oven to 325 degrees and set a rack to the middle position. Butter a 9x13-inch glass baking dish.
Place the butter in a mixing bowl--it must be very soft, think the look and consistency of mayonnaise or whipped cream. Stir the salt into the butter. Sift together the flour and cornstarch. Using a wooden spoon or silicone spatula, stir the sugar into the butter and then stir in the flour and lemon zest until a smooth dough forms, using your hands towards the end if necessary (run your hands under cold water first to keep from making the dough too warm). Press the dough evenly into the prepared pan. Bake for 30 minutes or until the edges and bottom of the shortbread begin to turn golden. Cool on a wire rack until just warm to the touch.
While the shortbread is still warm, sprinkle the surface with superfine sugar, tilting the pan to coat the shortbread evenly with sugar. Tap out any excess that doesn't cling to the surface. Use a very thin, sharp knife to cut the shortbread into 40 equal cookies. Chill completely in the pan before attempting to remove the cookies with a small offset spatula--the first cookie will be hard to remove, but the rest should come out cleanly.
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They are ridiculously easy and quite tasty. Let me know if you try them! XO Meg
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