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Contents
What's So Special?
The cookies are amazingly good, and it’s hard to stop eating them, but the true magic is in the gesture of connection. So, we have ordered Little Pink Boxes to prepare some heartfelt gifts.
Ingredients and Substitutions
This recipe is pretty consistent throughout the ages, but there are a few differences
Butter
European butter is higher and heavier, so that is our preference.
Sugar
Granulated or powdered? One is crispier, and one is denser. Go with the heavier, denser powdered sugar.
How to Make Shortbread
Cream the Butter and Sugar
Start with room temperature ingredients, and blend the butter and sugar together until creamy and fluffy. Don’t let the butter get too soft, so not 90° room temperature, more 70°. Add the almond extract.
Combine the dry ingredients and add to the mixer slowly so as to not make a dust cloud. Stop when the mixture starts to come together – about a minute.
Form the Batter to the Pan
Prepare an 8×8 inch baking pan with parchment paper, leaving the ends folded over the sides to be able to lift the shortbread out after cooking.
Use your hands to flatten the batter into the corners and smooth it into a flat sheet. Once it is close to evenly spread, fold the parchment over the top and smooth with a measuring cup so that it is smooth.
Score it evenly, in a pattern, or randomly to suit yourself. then bake.
Cool and Cut into Biscuits
After cooking, let them cool on a rack, then cut them into the desired-sized bars. Dust with sugar or sugar cut with blanched almonds. then serve.
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Traditional Scottish Shortbread
You will see why Rebecca was smitten by Ted Lasso’s biscuits; this recipe is the real deal!
Ingredients
1 cup butter, a high-quality European brand, like Kerry, room temperature, but not runny
1/2 cup powdered sugar, 65 grams
1 teaspoon almond extract
2 cups all-purpose flour, 280 grams
1/4 teaspoon salt
1/4 teaspoon baking powder
parchment paper
Instructions
- Preheat the oven to 350° and prepare the 8-inch square baking dish with parchment paper. Cut two pieces of parchment 8×12 inches and crisscross them so that the bottom and the sides are covered, and the ends hang over the sides.
- Cream the butter and sugar in a stand mixer until fluffy, about 2-3 minutes, then add the almond extract.
- Combine the dry ingredients and slowly add them to the bowl, mixing a little at a time. Do not over-mix; when it starts to come together, turn it out into the dish.
- Press the batter into the corners and try to even out – it will look like a hot mess, but when you have it mostly even, turn the parchment paper inward and smooth the top with a measuring cup. You want to iron it out, if you will.
- Score the batter with a fork to have the batter bake evenly. Then bake for 35-45 minutes; the corners will start to brown slightly.
- Let it cool on a rack for 30 minutes, then cut into bars
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