Although the baker prefers to remain
anonymous, we are delighted to have the recipe and will definitely be on the
lookout for our own ceramic shortbread mold. But, as directed by our
anonymous friend, we will carefully follow the instructions for seasoning the
mold before its first use. I should also note that the dough can be
pressed into a jelly roll pan if molds are not available.
The recipe makes about four to six batches
when using the ceramic molds (check out the photos for an indication of how
much dough to add to pans – our friend has experimented with both thin and
thick layers; currently the thinner cookies seem to be the favorite).
Scotch Shortbread
from Anonymous XIII
Our baker friend
prefers the additional salt from salted butter in this recipe and also sets the
shortbread mold on the top of the range so they are slightly warm when dough is
pressed into them.
1 lb. salted butter at room temperature
6 cups all-purpose flour
Salt to taste, about 1 teaspoon
1 cup granulated sugar
1. Using
a mixer, combine the butter, flour and salt.
2. Gradually
add the sugar and mix to uniform consistency.
3. Pat
firmly into an ungreased pan (the back of a spoon works well for this task).
Note: If not using all of the dough, refrigerate for later use. Should have
enough dough to fill a 13"x18"x 1" jelly
roll pan, creating a thicker (½” thick) dough. If using the standard ceramic
mold (usually about 8” to 9” in diameter), divide dough into fourths for ½”
thick shortbread or for thinner shortbread, divide dough into 6 portions.
4. Prick
dough frequently with a fork for uniform cooking.
5. Bake
in a preheated 325° oven for 45 minutes or until lightly browned throughout.
6. Immediately
after removing shortbread from oven, invert pan onto a cookie sheet, rapping
the edge of the pan to release cookies.
7. Using a sharp knife, cut
shortbread immediately. If using a ceramic mold, follow the imprinted the
pattern.
If baking shortbread in a jelly
roll pan, it could be left in the pan but should be cut into desired shapes
immediately after it comes out of the oven.
Check
out the step-by-step photos for making shortbread . . .
The Science of
Shortbread!
The recipe included in this post started out as a family
recipe. But, over time, the anonymous baker has experimented with a variety of
mixing methods and techniques. Since our friend is interested in the science of
baking, I’m including some sites that we have recently explored and shared:
Shirley O. Corriher’s book, CookWise, is also a great food science
reference.
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