A gorgeous shortbread with nutty textures
Ingredients:
1/3 cup pure cane sugar
1/2 cup (1 stick) unsalted butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/3 cups flour
1/2 cup rice flour
Pinch of salt
1/4 cup raw cane sugar
1/2 cup unsalted pistachio nuts, shelled
1 tablespoon milk
Method:
1. Prepare two baking pans lined with parchment paper.
2. With an electric mixer, cream butter and organic sugar together in a bowl. Gradually add egg and vanilla while mixing. Add flours and salt, mix and then lightly mold the mixture together with your hands.
3. Turn dough out onto a floured surface, knead lightly and roll dough with your hands into a log about 35 cm long. Wrap in plastic wrap; chill for 1 hour. While the dough is chilling, finely chop the pistachios and combine them with the brown sugar on a tray; set aside.
4. Preheat the oven to 160° C. Brush shortbread log with milk and roll it firmly in the sugar-nut mixture until completely covered. Cut into 28 1/2-inch discs and place on baking pans, leaving 1-1/2 inch between each one.
5. Bake on middle and top shelves of oven for 15-18 minutes, or until very pale golden, swapping the pans halfway through. Remove and cool on a wire rack.
1/3 cup pure cane sugar
1/2 cup (1 stick) unsalted butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/3 cups flour
1/2 cup rice flour
Pinch of salt
1/4 cup raw cane sugar
1/2 cup unsalted pistachio nuts, shelled
1 tablespoon milk
Method:
1. Prepare two baking pans lined with parchment paper.
2. With an electric mixer, cream butter and organic sugar together in a bowl. Gradually add egg and vanilla while mixing. Add flours and salt, mix and then lightly mold the mixture together with your hands.
3. Turn dough out onto a floured surface, knead lightly and roll dough with your hands into a log about 35 cm long. Wrap in plastic wrap; chill for 1 hour. While the dough is chilling, finely chop the pistachios and combine them with the brown sugar on a tray; set aside.
4. Preheat the oven to 160° C. Brush shortbread log with milk and roll it firmly in the sugar-nut mixture until completely covered. Cut into 28 1/2-inch discs and place on baking pans, leaving 1-1/2 inch between each one.
5. Bake on middle and top shelves of oven for 15-18 minutes, or until very pale golden, swapping the pans halfway through. Remove and cool on a wire rack.
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