Four Clan Kitchen

What we eat everyday

Posts Tagged ‘easy desserts’

Shortbread Cookies

Posted by fourclankitchen on March 6, 2016

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Shortbread cookies

I loved shortbread cookies and this recipe caught my eye because it had rice flour in it.  In Indian cooking, rice flour is often used in deep frying for providing a crisper texture that all purpose flour cannot provide.  I guess that rice flour is doing the same here.  The cookies have a lovely texture and take about 5 minutes to put together although rolling the dough out is not quite as easy as I thought it would be.  The recipe was taken from the following website, with only a couple of minor changes: adding salt and the demerrara sugar: http://www.rotinrice.com/2013/12/shortbread-stamped-cookies/

 

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Ingredients

1 ¾ cup all purpose flour

¼ cup rice flour

½ c pwd sugar

2 sticks salted butter room temp.   If unsalted butter, add a pinch of salt.

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Method:

  1. Mix the flours together. Set aside.
  2. Using the paddle attachment and a stand mixer or a hand held mixer, cream butter and sugar till fluffy- this takes a couple of minutes.
  3. Add the flour mixture to form a soft dough. Cut dough into 2 equal portions. Saran wrap and refrigerate 15 min.
  4. Roll out first disc between sheets of plastic wrap so that it is about ¼ inch high.
  5. Line 2 cookie sheets with parchment paper.
  6. Cut out cookies using a 3” stamp or a biscuit cutter and place on the prepared sheets.
  7. Bake at 350deg F for 20 min until the edges of the cookies are light brown.
  8. Cool completely on a mesh rack and store in an airtight container.

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Notes:

1. I had trouble rolling the dough and stamping out the cookies (dough was too soft).  I rolled out the second half between sheets of saran wrap,  placed the rolled out disc in the freezer for 10 min and then stamped out the cookies.  This worked pretty well, But maybe I will roll the dough into logs, cool and cut into rounds the next time.

2. I got 18 cookies, although the recipe said 12, so I must have rolled the dough out too thin. Still the baking time of 20 min for first batch and 19 min for subsequent batches was perfect.

3. I sprinkled some demerrara sugar onto onto the rolled out disc and rolled the sugar right into the disc. This added a nice texture.

 

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Almond Shortbread

Posted by fourclankitchen on June 2, 2012

Have you ever used almond paste?  It is basically marzipan, except that it has a little less sugar.  But if you like the flavor of almonds, this could be the ingredient that jazzes up your desserts.  I previously posted an almond cake on this blog that uses almond paste: it is one of my favorite cakes in the whole world.  I was rooting around for a recipe to use up a log of almond paste when I came across this recipe on the manufacturer’s (Odense) website.  I tinkered some with it and liked the results.  I swirled in some strawberry jam into the batter, it looked pretty, but the shortbread is really lovely without it.  Either way, this is a quick and wonderful recipe to have in your repertoire.

Ingredients:

1-7 oz log Odense Almond Paste, grated (I cut it into small pieces, this worked fine, but next time I will blend it with the butter and sugar in the food processor)

1 cup sugar

2 sticks salted butter, room temp (the butter does need to be at room temp).

2 egg yolks

1tsp almond essence  (this is not in the original recipe, but I wanted a more intense almond flavor)

2 1/2 cups all-purpose flour (1 substituted 1/2 cup flour with 1/2 cup ground almond powder)

1 teaspoon baking powder

2-21/2 tbs.  jam (strawberry or raspberry),  optional

Method

1. Preheat oven to 350°F.

2. Grease a 9×13″ baking dish.

3. Add the almond paste, sugar and butter to a mixing bowl. Mix

on low speed until combined. Increase speed to high and beat for

three minutes, scraping down bottom and sides of bowl.

4. Add the almond essence and the egg yolks, one at a time, beating well between each yolk.

Beat on high speed for three minutes, until light in color and

texture.

5. Sift together the flour and baking powder. Add to batter. Mix on

low speed, until just incorporated.Do not over-mix!

6. Lightly press the dough into the greased baking dish and  smooth the surface.

7.  Warm up the jam for a few seconds in the microwave, till it is runny.  Using a butter knife or a fork, swirl in the jam so that it forms a pretty pattern (I am no good at this, but the shortbread will go down the hatch pretty easily, pretty or not).

8. Bake 22-29 minutes or until lightly golden.  Mine needed 29 min, may be because I added the almond flour and the jam.

9. Cool pan on wire rack. Don’t cut until cool.

10. Store in an airtight container.

Posted in baked, Dessert, Uncategorized, Vegetarian | Tagged: , , , , , , | Leave a Comment »

 
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