![]() ![]() ![]() Sugars: I tested with granulated sugar, superfine or caster sugar, powdered sugar, before settling on powdered, which gives a boost of tenderness to the cookies.Flour: I tried partial flour swaps with cornstarch (but found it chalky) and semolina (excellent and then suddenly it was sold out everywhere, which was the nudge I needed to get these right with no “special” ingredients), before settling on all all-purpose flour.I used less sugar due to preference, and fond memories of barely-sweet Walkers. Weight-wise, it works out to 100 grams (1/2 cup) sugar, 200 grams (less than 1 cup) butter, and 300 grams (2 1/3 cups) flour, which is a solid formula for roll-out or shaped shortbread, but as my goal was pan-baked, I could get away with less flour for a more tender shortbread. Formula: The standard Scottish shortbread formula is 1 part sugar, 2 parts butter, and 3 parts flour, but this isn’t exactly 1 cup sugar, 2 cups butter, and 3 cups flour because it’s by weight, and yes I learned this the hard way.I set out to recreate them as best as I could and considering that there are, once again, three ingredients, I thought it would be a cinch and yet I went through an unconscionable number of pounds of butter over the last few months trying to get them the way I thought they should be. My platonic ideal of shortbread has always been Walkers brand shortbread fingers and I know this is going to upset some people because of course there’s so much better out there, especially homemade, but I live quite far from the shortbread motherland of Scotland in their defense, these packaged cookies have have the exact same ingredient list as homemade (butter, flour, sugar), and when does that ever happen? ![]() The moment the season ended, my hunt for the actually-most-delicious* shortbread recipe began. Don’t worry, I will not be discussing sports today and there won’t be any spoilers, but do know that homemade shortbread cookies have a recurring role and that is where our story begins. It turned out to be… kind of delightful? Objectively enjoyable, really. Stir vigorously until the chocolate is smooth and slightly cooled stirring makes it glossier.ĭrizzle 1/2 of each cookie with just enough chocolate to coat it.At some point in the swamp of time that has been this past winter, my husband convinced me that we should watch Ted Lasso and, despite my skepticism about a dad-joking American football coach who gets a job coaching professional soccer in England’s ability to hold my interest, I begrudgingly agreed. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Continue to heat and stir in 30-second increments until the chocolate is just melted. (Don't trust your microwave timer time it with your watch.) Stir with a wooden spoon. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. When the cookies are cool, place them on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, until the edges begin to brown. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Wrap in plastic and chill for 30 minutes. Dump onto a surface dusted with flour and shape into a flat disk. Mix on low speed until the dough starts to come together. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. ![]()
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