It would seem logical that one should be able to find a recipe for shortbread on a blog named Shortbread, right? Possibly even in the very first post one might think. Well, it just didn’t quite work out that way here.
I suppose the reason is mainly that I wanted to make sure that if there was a recipe for shortbread, that it would be the best one I could give you. So (drumroll) here it is! I give you my favorite Shortbread recipe that is buttery, crumbly, and perfectly sweet. I know, it’s about time.
makes 16 pieces
- 1 cup (8 ounces) butter, softened
- 1/2 cup (4 ounces) granulated sugar, plus extra for top
- 1 cup (8 ounces) all-purpose flour
- 1/2 cup (4 ounces) corn flour or fine semolina*
- 1/4 tsp salt (if using unsalted butter)
- Preheat oven to 325 degrees.
- Sift flours and salt (if using) together into a bowl. Set aside.
- Beat together butter and sugar with a stand or hand mixer until creamy.
- Gradually add flour mixture to butter/sugar mixture and blend just until it comes together as a dough.
- Dump dough out onto a piece of parchment or a lightly floured surface and divide into two halves. Gently shape halves into discs and press each into two 8-inch round tart pans or cake tins. (Alternately, shape all the dough into a rectangle and press into a 9×13 inch baking pan.)
- Using a fork, either prick holes all over the dough or press the tines around the outer edges (or both).
- Bake for 35-45 minutes until pale golden all over.
- Remove from the oven and dust top with sugar. Cut each into 8 triangles (or 16 squares) while still warm, then let cool completely before removing from pan.
*I use Bob’s Red Mill Corn Flour. If you can’t find or don’t have corn/semolina flour, the recipe will still work using just all-purpose flour.
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Alright, this post is going to be short and sweet – not unlike this week’s Tuesdays with Dorie/Baking with Julia pick, Lemon Loaf Cake contributed by Norman Love. By that I mean that this cake couldn’t be easier to put together, and the result is a nice little lemony pound cake with a dense crumb that takes well to toasting, piling up with strawberries or peaches, or just eating as is.
No need to dirty up your mixer, this cake is made the old fashioned way with a whisk and a sifter. It only uses lemon zest, so if you’re after an extra shot of lemon flavor I would add in a little juice too. And it just begs for a little lemon glaze.
Please visit the blogs of our lovely hostesses, Truc of Treats and Michelle of The Beauty of Life for the recipe.
Pizza Rustica, this week’s Tuesdays with Dorie/Baking with Julia recipe, is not exactly what most people think of when they hear the word pizza. This is actually a traditional Italian dish translated as “rustic pie” that is made with a sweet pie crust and a cheesy, meaty, egg based filling. It is usually eaten at room temperature or even cold, and often as an appetizer according to Nick Malgieri, the contributor of the recipe. The Italian version of quiche maybe?
The major difference is in the crust. It is a basic Italian pastry dough called pasta frolla which is used in most of their pie recipes, either sweet or savory. It is made with a good amount of sugar added to the flour with eggs to bind it together. The recipe did not call for chilling the dough or pre-baking it, but it rolled out without problem and baked up just perfectly.
In the filling you will find ricotta cheese, eggs, mozzarella cheese and Pecorino Romano, along with prosciutto and parsley. This savory filling, especially with the salty Romano cheese and prosciutto, is used to provide a pleasing contrast to the sweet crust. I thought it was an interesting combination but I did feel like the filling lacked a little “oomph” which might possibly be cured by adding more of the Romano cheese, another salty meat, or a few more seasonings.
We had a slice warm with our dinner the night is was made, then I tried a bite once it was completely cool, and then had a cold slice for breakfast the next day and I liked it equally well at all temperatures! This was a really fun recipe to make and not extremely complicated either. I’m sure the other TwD’ers will provide a ton of ideas for additions and variations of it too.
If you’d like to try this one out, visit our lovely hostesses for the week, Emily of Capitol Region Dining and Raelynn of The Place They Call Home where you will find this recipe!