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REC: Best Shortbread from CI
Joined: Jul 17, 2006
Posted to Thread #16410 at 6:20 pm on Oct 10, 2009
Makes 16 wedges. Published November 1, 2009. From Cook's Illustrated.
Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position, then open the collar, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. Wrapped well and stored at room temperature, shortbread will keep for up to 7 days.
1/2 cup old-fashioned rolled oats
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/4 cup cornstarch
2/3 cup (2 2/3 ounces) confectioners' sugar
1/2 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter , cold, cut into 1/8-inch-thick slices
1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes [mine took 2 minutes on low]
2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.
3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar [and round cutter]; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.
4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 16410. rec'd a pkg of dried mango from Hawaii- can I use it like other dried fruits? Reconstitute? Recipes? [NT] - cheezz - 1:17am on 10/09/09 (18)
- I never did anything with them besides eat them out of hand. - Sandi in Hawaii - 2:34am on 10/09/09
- never heard of li hing powder! [NT] - cheezz - 6:36pm on 10/09/09
- Check these out: [NT] - Meryl - 2:53am on 10/09/09
- Double ginger mango shortbread [NT] [LINK] - Meryl - 2:54am on 10/09/09
- This sounds amazing. Maybe as biscotti, too... [NT] - ErininNY - 6:45am on 10/09/09
- Sweet onion mango chutney [NT] [LINK] - Meryl - 2:54am on 10/09/09
- Tropical chicken couscous [NT] [LINK] - Meryl - 2:55am on 10/09/09
- Meryl! Thank you for all the recipes... I have my eye on the chutney and couscous. [NT] - cheezz - 6:38pm on 10/09/09
- You're welcome! [NT] - Meryl - 7:12pm on 10/09/09
- They're good in scones...almost like dried apricot. [NT] - MarilynFL - 2:57pm on 10/09/09
- Oh! I am making the Cook's Illustrated scones from this month's issue tomorrow! - cheezz - 6:37pm on 10/09/09
- not scones.... shortbread.... egads. ANYWAY - the shortbread turned out VERY yummy - cheezz - 6:18pm on 10/10/09
- REC: Best Shortbread from CI - cheezz - 6:20pm on 10/10/09
- How did you like these? [NT] - Luisa_Calif - 12:22pm on 10/12/09
- Really, I'd have to taste them side by side with my recipe, but they were quite good. - cheezz - 3:07pm on 10/12/09
- interesting recipe---and I love the method of using the springform "collar" to shape, then loosen - AngAk - 2:01pm on 10/13/09
- Yes, that was something new! Next time I would use a 9" or 8-1/2" pan -- the 9-1/2" - cheezz - 10:09pm on 10/13/09