Wednesday, December 7, 2011

Scottish Style Shortbread


1 1/2 cup all-purpose flour
2/3 cup powdered sugar
¼ cup cornstarch
Zest of 1 medium lemon(about 1 tablespoons)
½ teaspoon salt
¾ cup butter (1 ½ stick), chilled, cut into pieces

Preheat oven to 300 degrees
1. Place the flour, sugar, cornstarch, lemon zest and salt into the bowl of a food processor. Pulse to combine.
2. Add the butter and pulse until the mixture forms a dough.
3. Pour out the dough onto a lightly floured surface and form into two disks.
4. Press each circle into the bottom of an 8-inch round cake pan. Pierce the dough with a fork.
5. Bake for 40 minutes or until the shortbread is just beginning to color.
6. Cool the pans on racks for 5 minutes. Cut warm shortbread into triangle shaped pieces. Use a spatula to remove the wedges.

Yield 16 to 24 wedges
Preparation Time: 20 minutes plus baking

Sidebar: Shortbread comes out perfectly, every time, if you remember not to overwork the dough. Use short on and off motions to quickly pulse the chilled butter into the flour.

Sidebar: For a extra treat dip the tips of the shortbread into warm chocolate and allow to cool. Heat 8 ounces of semisweet chocolate in the top of a double boiler. Remove from the heat and whisk in ½ stick of butter cut into small pieces. Whisk in a tablespoon of heavy cream and stir until smooth and shiny.

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