Millionaire's Shortbread
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| 1 cup | (2 sticks) unsalted butter -- softened at room temperature |
| 3 cup | sugar |
| 2-1/4 cup | flour |
| 1/4 cup | cornstarch |
| 1/2 cup | water |
| 2 Tbsp | salted butter |
| 1/2 cup | heavy cream -- heated to lukewarm |
| 8 oz. | semisweet chocolate |
| 1-1/2 tsp | vegetable oil |
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| preheat the oven to 350 degrees f. line a 9x13 inch baking pan with |
| parchment or waxed paper. in a mixer fitted with a paddle attachment (or |
| using a hand mixer), cream the butter until soft. add 1/2 cup of the sugar |
| and mix until incorporated. in a separated bowl, stir together the flour |
| and cornstarch. add the dry ingredients to the butter mixture and mix at |
| low speed just until the ingredients are incorporated and the dough comes |
| together. turn the dough onto a floured work surface and knead it 5 to 10 |
| times, to bring the dough together and smooth it out. re-flour your work |
| surface. with a rolling pin, roll out to fit the sheet pan. to transfer to |
| the sheet pan, roll dough up onto the rolling pin, lift it up, and unroll |
| it into the pan. using light strokes of the rolling pin, roll the dough |
| into the corners and wedges of the pan, and roll out any bumps (or press |
| the rolled out dough thoroughly into the pan with your fingers). prick the |
| shortbread all over with a fork to prevent any buckling or shrinking. bake |
| in the center of the oven for 15 minutes. after 15 minutes, rotate the pan |
| and knock it once against the oven rack, to ensure even cooking and a flat |
| surface. bake 10 to 15 minutes more, until very lightly browned. let cool |
| in the pan. |
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| pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. |
| carefully pour the water around the sugar, trying not to splash any sugar |
| onto the sides of the pan. do not stir; gently draw your finger through |
| the center of the sugar twice, making a cross, to moisten it. over |
| medium-high heat, bring to a boil without stirring. reduce the heat to a |
| fast simmer and cook without stirring until amber-caramel color, 10 to 20 |
| minutes. immediately remove from the heat and stir in the butter with a |
| wooden spoon. slowly and carefully pour in the lukewarm cream, stirring |
| slowly but constantly (it will bubble up and may spatter). pour over the |
| baked shortbread and smooth the top. place in the refrigerator, uncovered, |
| to harden slightly. when the caramel has set, melt the caramel in the top |
| of a double boiler (or in a mixing bowl) set over barely simmering water, |
| stirring frequently. stir in the vegetable oil (this will make the |
| chocolate less brittle when it hardens). pour over the cooled caramel and |
| spread quickly with the back of a spatula or spoon to cover the entire |
| surface. let cool in the pan. with a heavy knife, cut into 1 1/2x3 inch |
| bars. store in an airtight container. makes about 24 cookies. |
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| (ID: 9600) Mirror: rec.food.recipes: Wed, Dec 17, 2003 |