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kriirk

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  1. kriirk

    Shortbread

    Jim, maybe try soften butter microwave or bowl in hot water for easier mixing with large spoon.
  2. kriirk

    Shortbread

    Sure. Only the flour provides structure/shape in this recipe. Without enough flour, the dough becomes liquid at some point as heat rises, and the 'round' will flatten and look more like a small pool. Edit - looking at your photo, it looks more like the cause was air bubbles inside the dough.
  3. kriirk

    Shortbread

    Briefly on the history of the shortbread recipe British sugar import started ca. 1650. First published recipe for "short bread", based on web archives, is from the book Cookery and Pastry By Susanna MacIver, Edinburgh 1773: To make Short-Bread. Take a peck (=9.1 litres) of flour, and four pounds of butter English, or three pounds Scots, weight; put the butter on to come a-boil; make a hole in the flour, and pour the boiling butter in it; work the flour and butter a little while together; pour in a mutchkin of good yest amongst the paste; work it together, but not too much; d
  4. kriirk

    Shortbread

    Hello 😄, I tested some tweaks for the 'fudgy' NYT recipe (see previous page) this year. -even less flour (success) -pre-toasted flour (big failure) -more salt (success) -lower temperature (success) As a result, my recipe has now changed to: 1.8dl caster/superfine sugar 250g salted(1.1%) butter 4dl flour 1/2 tsp salt Bake @ 110°C ~90 min. The extra salt did great things for the flavor. Next time, I will experiment with even more salt. (IIRC, our Norwegian salted butter used to have 1.6% salt not long ago, so I was surprised it only has 1.1% now..)
  5. kriirk

    Shortbread

    Friends, this intrigues me.. Stephanie Jaworski (joyofbaking.com) has a radical tip, using frozen grated butter. She insists it noticeably enhances texture. Unsure where this tip originates. Her bio says "Born in Nova Scotia to a British father I was brought up eating both Canadian and British food." This is contrary to how I was taught to always mix sugar and butter thoroughly until fluffy, before adding flour. I guess I will have to try and see what happens. Wish me luck. Her recipe/method: https://www.youtube.com/watch?v=Tejo7q5Z9Vw Edit 1 - Hmm.. I guess the frozen
  6. kriirk

    Shortbread

    Hello friends. As I can not take my daughter to visit with grandparents this x-mas, I need to step up my baking efforts! Oh, and my obsession with shortbread has not waned. For example, since tasting a cake that had Parmesan in it a while back, I have been wanting to try Parmesan on shortbread! Maybe I can make a handful 'creative' variants and test them on unsuspecting guests ^-^ (I am certain I will return to making original shortbread afterwards though.) In case I shall require further inspiration, I have gathered a small list of places (list below) that seem to have numerous shortbread re
  7. kriirk

    Shortbread

    'Fudgy' shortbread pictures! (sorry a bit late)
  8. kriirk

    Shortbread

    Thank you, Kerry! I feel my best result so far was using double portion size in a square 23cm (9inch?) dish. I must warn they were almost an inch thick, but having a bit more to chew into was so nice with the soft texture. Hmm I must also add a note that I prefer these served cold from the fridge. Makes the taste less buttery and more wholesome. I will try again to find the original post from a year ago and link that as well. Update - for some reason I found the original article easily today, unlike some days ago. It is now linked in the recipe. I also added some info about pan siz
  9. kriirk

    Shortbread

    My first post! I would like to contribute to this already amazing topic. NYT's Melissa Clark's 'Fudgy' Shortbread From Original Article: 150g sugar 225g unsalted butter 250g flour + 3/4tsp fine salt My own 'metric' version: 1.8dl (167g) caster/superfine sugar 250g (3dl) salted butter 5dl (278g) flour Below is how I make these, based on personal preference and a bit of research. Read linked article to see how Melissa makes them. With hand mixer, work sugar and room temperature butter until fluffy. Pour in all the flour, and 'fold' it in until just absorbed,
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