Hello Bakers,
Here is the recipe to match Saturday’s DoughDr Demo. A delicious shortbread that’s easy to put together and most likely you have all the ingredients on hand. Here is the link to Saturday's Show.
This week’s demo coincides with the season three premiere of Ted Lasso on March 15 - so now you can make delicious shortbread for your loved ones, your friends and you coworkers.
A word about pans - square pans for shortbread are traditional and there are also beautiful molds out there for the collecting. This recipe can be made in an 8” or 9” pan - they will be thinner in the 9” pan. If baked in the 8” pan they will take longer to bake - about 10 minutes longer.
Shortbread is a great keeper. Store the cookies in an airtight container and they will stay perfectly delicious for a few weeks. If you like to send cookies through the mail, these are a perfect choice. One last thing - the pure (no sugar added) vanilla powder is optional it does add great flavor. Amazon and King Arthur both sell pure vanilla powder. Happy Baking!
Don’t forget to tag me on Instagram@bakingwcolette. I love to see your beautiful bakes.
Equipment:
Stand or handheld mixer, spatula, bowl scraper, sifter or strainer, shortbread pan or 8”x 8” square pan
Shortbread MEP
Ingredients:
227g all purpose flour
2g salt (1/2 teaspoon)
8g vanilla powder (optional) (2 teaspoons)
227g unsalted butter
179g sugar
8g vanilla extract (2 teaspoons)
Make space in the refrigerator to chill the shortbread before baking.
Sift together the flour, salt and optional vanilla powder.
Using the paddle attachment cream the butter, sugar and vanilla extract together for 2 minutes on medium speed. The ingredients will combined but the butter will still be slightly yellow in color - not quite to light and fluffy but mixed well.
Add the flour mixture to the butter and sugar mixture.
Mix on medium low speed until the the flour disappears and the dough is a cohesive mass - do not overmix.
Flatten the dough in the pan using plastic wrap try to get the dough as flat as possible.
Chill for 1 hour. Preheat oven to 350 degrees. If you like your shortbread paler, bake at 325 degrees - adding 12-15 minutes to the bake time.
The lighter 325 bake…
Bake the shortbread for 22-25 minutes (depends on your oven) until the edges are lightly browned and the dough is completely opaque in the center.
Let cool on a rack for 20-25 minutes.
Unmold and cut. Shortbread will keep for 3 weeks in an airtight container. It is unlikely that they will last that long.