Yesterday was shortbread day. Yippee! I LOVE unscheduled Saturdays.
The batch of shortbread turned out quite well. I cut back on the powdered sugar and flour, and added a bit of brown sugar. Still following the pie crust method, I processed the brown sugar in with the other dry ingredients, then added chilled butter. The brown sugar appeared as flecks in the shortbread, and gave an almost toffee-like favor. This batch would taste wonderful with a bit of dark chocolate drizzled over. It may not be textbook shortbread, but it is delicious.
Taster comments included, "delicately sweet", "slightly crunchy", "like the texture."
What to do while shortbread bakes: this week I rinsed and blocked this week's crocheted ruffle scarves. Aren't they colorful! This was a fun project, combining different colorways of Noro Kureyon.
My 27-year old food processor bit the dust yesterday. Perfect timing, the day before Mother's Day! I now have a compact new Cuisinart, just the right size for shortbread and empty nester recipes.
5.08.2010_Pie Crust Method Shortbread (Grade-B+)
Pan: 8 inch cast iron skillet
Oven temperature: 300 degrees F
Baking time: 40 minutes
Ingredients (blended in food processor)
1/4 c. powdered sugar
2 TB brown sugar
1/4 tsp. sea salt
1 c. all-purpose flour
1/2 c. butter (European style, chilled)