Ingredients with Measurements:
- 2 sticks (1 cup) unsalted butter
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Special Equipment Needed:
- 9-inch round tart pan with removable bottom
- Stand mixer or hand mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns a golden brown color and has a nutty aroma, about 5 minutes.
3. Remove from heat and let cool slightly.
4. In the bowl of a stand mixer or with a hand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes.
5. Add the flour and salt and mix until the dough comes together.
6. Press the dough into the tart pan and bake for 25-30 minutes, or until the edges are golden brown.
7. Let cool completely before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 2g
Substitutions for Ingredients:
- Unsalted butter: Salted butter can be used, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- All-purpose flour: Whole wheat flour can be used in place of all-purpose flour.
Variations:
- Add 1/2 teaspoon of ground cinnamon to the dough for a hint of spice.
- Add 1/2 cup of chopped nuts or dried fruit to the dough for added texture and flavor.
- Drizzle melted chocolate over the cooled shortbread for a decadent treat.
Tips and Tricks:
- Make sure to use unsalted butter for this recipe, as salted butter will make the shortbread too salty.
- Use a light hand when pressing the dough into the tart pan, as the dough will spread out while baking.
- Let the shortbread cool completely before serving, as it will be too crumbly if served warm.
Storage Instructions:
Store the cooled shortbread in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
The shortbread can be reheated in a 350°F oven for 5-7 minutes, or until warmed through.
Presentation Ideas:
- Serve the shortbread with a dollop of whipped cream and a sprinkle of cinnamon.
- Cut the shortbread into wedges and serve with a scoop of ice cream.
- Drizzle melted chocolate over the cooled shortbread and top with chopped nuts.
Garnishes:
- Whipped cream
- Chopped nuts
- Sprinkles
- Chocolate sauce
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Cheese plate
Troubleshooting Advice:
- If the shortbread is too crumbly, it may not have been cooked long enough. Try baking it for a few minutes longer.
- If the shortbread is too dry, it may have been overbaked. Try baking it for a few minutes less.
Food Safety Advice:
- Make sure to use unsalted butter for this recipe, as salted butter can cause the shortbread to spoil more quickly.
- Store the cooled shortbread in an airtight container at room temperature for up to 5 days.
Food History:
Shortbread is a type of biscuit that originated in Scotland in the 16th century. It is traditionally made with butter, sugar, and flour and is usually served during the holidays.
Flavor Profiles:
This shortbread has a rich, buttery flavor with a hint of sweetness from the sugar.
Serving Suggestions:
- Serve the shortbread with a cup of tea or coffee.
- Cut the shortbread into wedges and serve with a scoop of ice cream.
- Drizzle melted chocolate over the cooled shortbread and top with chopped nuts.
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Region: Scottish