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In the Oven: Classic Shortbread with Fleur de Sel
Last posting date of the year: Sunday, December 30th!
Classic Shortbread with Fleur de Sel
1 pound (4 sticks) unsalted butter, cut into 1/2-inch cubes, cool but not cold
1 cup plus 2 tablespoons superfine sugar, or 1-cup confectioners’ sugar
1/2-teaspoon salt
3 1/2 cups plus 2 tablespoons all-purpose flour
1/2-cup rice flour
2 egg yolks
1-tablespoon fleur de sel
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until smooth. Add the sugar and salt and beat again just until incorporated, about 2 minutes. In two additions, using a wooden spoon or the absolute lowest speed on your mixer, stir in 3 1/2 cups of the all-purpose flour and all the rice flour, just until incorporated. Add the egg yolks, one at a time, and stir just until combined. If the dough looks too wet, fold in the remaining 2 tablespoons flour. Turn the dough out onto a lightly floured surface, and knead until it is uniform. Do not overwork it. Divide the dough into eight equal balls, then shape them into disks, wrap them in plastic, and refrigerate until firm, at least 1 hour.
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
Dust a work surface with a sprinkling of flour. Working with one piece of chilled dough at a time while leaving the others in the refrigerator, roll a disk into a slightly less than 1/2-inch round. Cut the round into wedges like a pizza.
Prick the top of the shortbread with the tines of a fork and sprinkle a bit of fleur de sel over the surface. Transfer the cookies to a prepared baking sheet. Bake the shortbread for 17 to 22 minutes, or until they just begin to brown.
Set the pans on a wire rack to cool for 10 minutes before transferring the shortbreads to the rack to cool completely.
Shortbread will keep in an airtight container, at room temperature, for 5 days.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Soft Caramel Candies
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Leave your Link: Soft Caramels Candies
So? Caramel win or fail? Leave your links!
In the Oven: Soft Candy Caramels
Get out your candy thermometers; the controversial caramel returns! Let’s cook some sugar.
Soft Candy Caramels
Yield: About 70 caramels
2 cups light corn syrup
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 cups heavy cream
2/3 cup condensed milk
1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes
2 teaspoons pure vanilla extract
1 teaspoon sea salt or fleur de sel
Lightly spray 9-inch square baking pan with nonstick cooking spray and line it with aluminum foil. Lightly coat the foil with nonstick cooking spray.
In a medium saucepan, gently stir together the corn syrup and sugars along with 1/4 cup water. Set saucepan on low heat and stir gently until the sugars dissolve (avoid sloshing the sides of the pan). Once the sugar has dissolved, clip a candy thermometer to the side of the pan, turn the heat to medium-high, and wait for the mixture to reach 240 to 215 degrees F, about 7 minutes. Keep a watchful eye on the temperature while you proceed with the next step – you do not want it to exceed 250 degrees F.
Meanwhile, in a small saucepan, stir together the cream and condensed milk and set over medium heat. Gently warm the mixture; do not let it boil.
Once the sugar mixture turns amber, remove it from the heat and stir in the butter and warm milk mixture until completely combined (be careful about spattering; it usually bubbles up when you add the milk mixture). Place the pan back on medium heat, stop stirring, and bring the mixture back to 245 to 250 degrees F.
Remove the pan from the heat, stir in the vanilla and salt, and pour the caramel into the prepared pan. Allow the candy to set for 8 hours, or overnight.
Place a sheet of parchment over the caramel and invert it onto a cutting surface. Remove the aluminum foil.
Spray a chef’s knife with nonstick cooking spray or carefully rub a tiny bit of vegetable shortening along the blade. Cut the caramels into 1 by 1/2-inch rectangles, and immediately wrap them in wax paper or candy papers. Twist the ends of the papers to resemble old-school candies. Distribute with brio to friends and family.
The caramels will keep in an airtight container at room temperature for up to 10 days.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: The No-Bake Peanut Butter Cookie
Reminder: While we encourage creativity and baking of all kinds, we are only linking to Baked recipes.
Here’s how we all did this week!
Leave Your Links: The No-Bake Peanut Butter Cookie
How did everyone do with this quick, sweet treat?
In the Oven: The No-Bake Peanut Butter Cookie
Posting date for the No-Bake Peanut Butter Cookie is December 2nd!
The No-Bake Peanut Butter Cookie
Baked Explorations – p. 185
1/2 cup whole milk
2 cups sugar
1/4 cup dark unsweetened cocoa powder
1/2 cup (1 stick) butter, cut into 1/2-inch cubes, softened
1 cup chunky peanut butter
3 cups rolled oats
1 tsp pure vanilla extract
Line two baking sheets with parchment paper.
In a heavy saucepan over medium heat, stir together the milk, sugar, cocoa powder, and butter until the butter is melted and the sugar is dissolved. Bring the mixture to a boil, stop stirring, and boil for a full 90 seconds. Remove the pan from the heat and add the peanut butter, oats and vanilla. Stir until the mixture is combined.
Use a small ice scream scoop with a release mechanism, or, alternatively, a tablespoon to drop the no-bake cookies onto the baking sheet (leave some room around them; they will spread). Let the cookies cool, then refrigerate them for at least 1 hour. They can be eaten directly from the refrigerator or at room temperature.
Store the cookies between layers of parchment paper in a tightly sealed container for up to 3 days.
Yield: About 36 cookies.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Baked Cheese Grits
Universal love for these grits… And welcome new bakers!
Leave Your Links: Baked Cheese Grits
Leave your links here for these cheesy, ooey gooey grits! Breakfast or dinner? White or yellow cornmeal?