|
 hortbreads
are traditionally a Christmas cookie that blends butter, sugar, and flour to make
a rich and delicate tasting cookie (biscuit). They contain
only a few ingredients so it is imperative to use a good quality butter and never use margarine. Shortbread dough is very versatile and while delicious plain, you can make them
more flavorful by adding about
1/2 cup (90 grams) of chocolate chips or cut up semisweet
chocolate, 1 tablespoon of
instant espresso powder for a coffee taste, 1 teaspoon of ground cinnamon, or
1 tablespoon of finely chopped orange or lemon zest. The
texture of shortbread can also be changed by replacing 1/4 cup (35 grams) of the
flour with rice flour to give them a slightly crunchy texture. Or, for
a more delicate tasting shortbread with a melt-in-your-mouth texture, replace
1/2 cup (70 grams) of the flour with cornstarch (corn flour). Shortbreads
can be cut into various shapes using your favorite cookie cutter, baked in a
tart pan, or else as fingers. If you like, sprinkle the baked cookies with
granulated white sugar or dip the ends of the shortbread in melted chocolate. The variations are endless but all produce a wonderful tasting cookie that is
perfect any time of the day.
The secret to making good shortbread is to use a high quality butter and pure
vanilla extract. Butter in the States is
graded according to flavor, color, texture, aroma and body and one easy way to tell the
quality of the butter is by the letter code or numerical number listed on the
butter's package. The highest grade is AA (93 score), then A (92 score),
followed by B (90 score). Buying vanilla extract can also be a challenge
as there are so many choices. The first
thing to do is to make sure that it is labeled "pure". The
best I have found, although it is quite expensive, is Nielsen-Massey Madagascar
Bourbon Pure Vanilla Extract that can be found in specialty food stores and by
mail order. If your budget doesn't allow this expenditure or you cannot
find it, don't worry, there are quality brands to be found in your local grocery
store. Just stay away from the ones labeled "imitation" vanilla extracts
as they are made with synthetic
vanilla (from glycoside found in the sapwood of certain conifers or from coal
extracts) and leave a bitter aftertaste.
|
Page loading ... Please wait.
