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.
I’ve previously done a Throwback Thursday post for Dorie’s Cookies, the book Food52 Baking Club covered in its very first month. This book is seriously an encyclopedia of every type of cookie you could possibly want to make. And every picture is so beautiful.
We made this recipe when we threw a little afternoon tea for Mother’s Day last year (it’s online here). Everything that we made had some form of pink in it – well the sweets, that is. And the fact that this recipe has tea in it, made it even more appropriate for our special afternoon tea table.
I’ve since come to adapt it as a gluten free cookie. In the side bar, Dorie gives the suggestion that rather than part rice flour part all purpose you can use fully all purpose flour, so I take that amount and replace it with gluten free flour, and it turns out great every time.
I had a hard time finding plain hibiscus tea, so started out with a passionfruit hibiscus blend which was nice, then today I noticed that Dorie suggests Celestial Seasonings Red Zinger tea – and I had Raspberry Zinger tea in my cupboard so I thought I’d give that a whirl. It took almost 2 tea bags, so I sprinkled the rest of the tea leaves over the shortbread along with the sugar sprinkles. A whole new level of deliciousness was achieved. I’m already planning a trip to the markets where I source Celestial Seasonings here to stock up on some more.
I definitely recommend this recipe to anyone who loves tea and shortbread. It really is the perfect cookie. And it’s really quick to put together. You put the tea leaves in with the sugar and smash them about a bit. Then you add the butter and salt and cream the mixture, then the extracts, then the flour. I no longer bake this in a springform cake pan, I free form the circle of dough on a cookie sheet and roll it nice and even. I score the disc into 12 wedges completely, and use the fork prong trick along the edge. I baked this for 20 minutes at 150C and it was done just perfectly. The icing is simply icing sugar and a tablespoon of milk whisked together. Nothing fancy, it doesn’t need it. I’ll be enjoying this over the next few days with my afternoon cuppa.