Throwback again to September 2017 when Food52 Baking Club was baking from the Tartine Bakery cookbook. I found out my daughter loves shortbread recently and so happily obliged by making the simple 5 ingredients recipe from this book that I saw many in the Facebook group had tried.
I liked how this recipe called for cornflour as a means to softer shortbread because I like my cookies melt in your mouth texture. I also like how this recipe is cut into little logs rather than big wedges like traditional Scottish shortbread. I was concerned though that I didn’t have the right size baking pan, so I just used a standard Australian brownie/slice pan and it seemed to work fine. But there was no way this was going to cut into 60. The picture in the book did not show bite size pieces. I cut mine into 3 rows of 11 and they were still quite small.
The recipe was so easy to put together. Cream the butter until it is super soft, then add salt, then the combined flour and cornflour, then lastly the sugar. Press it into the lined baking tin and bang it in the low temperature preheated oven (mine is 125C but it cooks hot – most would need 150C). Bake until lightly browned then sprinkle some sugar over the top to give it a nice coating. Cut into bars while still warm to the touch.
If you line the baking tin like I did then you avoid the hassle of removing and destroying the first piece of shortbread because you can lift the whole thing out on the baking paper.
My young girl was so impressed that Mommy made her shortbread and quickly sampled a piece, then another, and another. I read some complaints that the cornflour altered the taste of the shortbread but I didn’t find that at all. However I didn’t shake off the excess sugar on top so that may have masked the flavor in the end result. I am so glad to have a shortbread recipe and will be making these whenever I need a quick cookie for dessert.
Throwback to September 2017, when the Food52 Baking Club was going through Tartine Bakery’s book. I could not get my hands on it, despite it being in our local library’s catalogue, so I ended up spending a lot of time just drooling over what other people were making.
The library actually had pulled it from the collection and chucked it in their annual book sale, I guess because they’d decided it wasn’t worth having on the shelf anymore. I ended up buying it for $2! Only trouble was that it was missing 2 pages. Flash forward to yesterday when I spotted the Kindle book on sale for $5. So now I’ve got two versions of it!
Anyhow, we’ve been graciously given so many zucchinis this month, so I’ve been starting to get creative as to how to use them so we don’t get sick of the old faithful recipes. And I remembered a lot of people raving about this tea cake, loaf cake, quick bread, whatever you want to call it, so I thought it would be worth the risk since it was a cooler day to give it a try.
This batter was crazy easy to put together. I used my stand mixer, even though I really could have done it by hand. You beat eggs, oil, sugar and marmalade together, then add in zucchini and salt and then your dry ingredients and toasted walnuts. I toasted them while I was grating the zucchini as the oven preheated. I sprayed my loaf pan and then poured in the batter and sprinkled on a bit of sugar for a nice, sweet top crust. In the oven for 70 minutes, and voila!
The flavour combination was so unusual to me when I first saw it, but having tasted it, boy oh boy, is it a winner! I will definitely be making this again and again when I have zucchinis on hand. Aaron asked if I could make sure that the coworker who gave us only some of the zucchinis we’ve been given could try it and I thought it would be cool to buy the mini loaf pan I saw on sale in January at David Jones to make miniature versions so he gets a whole cake rather than a portion of a slice. So when I say making it again and again, I mean I’ll be doing it again this weekend even!