Monday, February 16, 2009
I love shortbread cookies. All that flaky buttery goodness. What could be better? Well how about shortbread with a toffee-like layer on top and just a hint of saltiness? Oh yeah it's really good and super easy to make as well. The honey melts into the top of the shortbread and kind of caramelizes on the top. Paired with the salt and the buttery shortbread...in short (pun intended) yum!
Nonstick cooking spray
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
1/3 cup granulated sugar
6 oz. (3/4 cup) cold unsalted butter, cut into 1-inch pieces
3 Tbs. honey
1 tsp. kosher salt (I used gray sea-salt)
Spray a 9-1/2-inch tart pan with removable bottom with cooking spray.
In a food processor, briefly pulse the flour and sugar. Add the butter and pulse until incorporated and the mixture is sandy and uniform. Press the dough evenly into the prepared pan with your fingers. There will be some loose crumbs around the edges, but most of the dough should be solid and compact. Refrigerate until chilled, least 30 minutes.
Position a rack in the center of the oven and heat the oven to 350°F. Using the tines of a fork, dock the dough evenly all over. Bake the shortbread until golden in the center, 40 to 45 minutes.
Heat the honey in the microwave until warm and liquid but not boiling, about 10 seconds. Pour the honey over the shortbread and spread with a pastry brush over the entire surface. Sprinkle the salt evenly over the honey. Return the pan to the oven and bake for 3 minutes more.
Transfer the pan to a rack and let the shortbread cool slightly, about 15 minutes. While still warm, remove the tart pan ring and cut the shortbread into 12 wedges with a sharp knife. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 1 week.
Source: Fine Cooking
October 23, 2008