I hadn't planned on continuing the shortbread blog past 2010. This week I made a list of shortbread flavors I'd like to try. The list was long, so here we go.
When I took over samples to a friend yesterday (Shortbread Day), she asked me, "Why pina colada shortbread?".
Well, when you look outside and see this:
and you wish you were seeing this:
you can at least make shortbread like what you'd like to be sipping on a beach right now.
The pina colada shortbread is fabulous! Very rich and flavorful.
Here's how to make it:
1. The night before, soak 1/4 cup dried pineapple in your favorite rum. The next morning strain the pineapple, reserving the rum.
2. Preheat oven to 300 degrees. Process the dry ingredients in the food processor:
1/3 cup powdered sugar
3/4 cup Ultragrain flour
1/4 cup white rice flour
1/2 cup toasted coconut
3. Add the following to the food processor, and process until the dough begins to form a ball:
1/2 cup butter (salted, or add 1/4 tsp. salt)
the drained pineapple
4. Put dough into an 8-inch cast iron skillet. Flatten, and prick the top several times with a fork or toothpick.
5. Bake for 43 minutes. Remove from oven, set skillet, and cut shortbread into 12 wedges. Let cool in skillet.
6. Once cooled, remove shortbread wedges from pan. Make a rum glaze with:
1 tsp. butter, melted
1 Tbsp reserved rum
powdered sugar until easily spreadable.
7. Brush shortbread wedges with rum glaze and sprinkle with dried coconut. Enjoy!