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Richard Kilgore

Shortbread

7 posts in this topic

Here's my basic shortbread cookie dough:

430g butter, 250g 10X, 1 T vanilla extract, pinch salt and 585g cake flour--10 minutes at 190 C (375 F)

I could have sworn I posted this before--did you search? You could also grate some zest into this.

There's a very nice Breton shortbread dough in the Bau pastry book, as well, to compare.


Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

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Steve, maybe the eGullet Recipes would benefit by adding a category for basic foods that appear as elements in many recipes.

Of course these things appear over and over in cookbooks . But there's such a comfort level when a recipe has been used by someone we know personally or whose posts we've followed on eGullet.


"Half of cooking is thinking about cooking." ---Michael Roberts

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Hilda's shortbread recipe

I searched and this was the only recipe that came up under shortbread. Maybe you could search for a shortdough and have better luck.


Debra Diller

"Sweet dreams are made of this" - Eurithmics

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FYI--here's one of my adaptations of the Bau "Breton" which might go well in that tart application:

160 g egg yolks

320 g sugar

300 g salted butter, soft

20 g olive oil

450 g AP flour

30 g baking powder

lemon zest


Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

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