Nibble advice, please

Savoury Shortbread Recipes

Check the variations for the savoury ones.

SHORTBREAD WITH VARIATIONS

Prep: 15 minutes
Baking Time: 30 minutes
Makes about 2 dozen squares

3/4 cup unsalted butter, at room temperature
1/2 cup icing sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 1/3 cups all purpose flour.

1. Preheat oven to 300˚F. In a bowl, using electric mixer, beat butter until smooth. Gradually beat in sugar until light and fluffy. Beat in vanilla and salt. Using a wooden spoon, stir in flour just until mixed.

2. Scrape dough into an ungreased 8 in sq. baking pan. Lightly flour fingers. Pat mixture to an even thickness. Using a fork, lightly prick dough every in. Bake in lover third of preheated 300˚F oven until edges are deep golden and centre is lightly golden, 40 to 40 minutes. Remove from oven. Using a serrated knife, cut into squares, diamonds or fingers. Store in an airtight container in a cool place or in the refrigerator up to 2 weeks.

Variations

Chocolate Chunk & Orange. Beat 1 tsp finely grated orange peel with butter. Stir 1.2 cup coarsely chopped bittersweet chocolate into dough. Bake, then cut into fingers or diamonds and cool.

Chocolate. Increase vanilla to 1 tsp. Stir 1/3 cup unsweetened cocoa powder into flour before adding. Bake as directed until edges start to pull away from sides of pan,30 to 40 min.

Chocolate Bar Fingers. Stir 3/4 cup coarsely chopped Toblerone or chocolate nougatine bar into dough. To coat with chocolate after baking, dip half of each cookie into melted chocolate after baking and place on a rack until cool.

Curry & Currant: Omit vanilla and stir in 2 tbsp Madras curry paste and 1/4 cup dried currants. If currants aren’t fresh, soak in hot water for a few minutes to soften, then drain and dry well.

Citrus Poppy Seed: Beat 1 tbsp finely grated lemon or lime peel with butter. Along with flour, stir in 1 tbsp. poppy seeds.

Sugar & Spice: Stir 1.4 tsp each ground cardamon and nutmeg into flour. Stir in 1.4 cup finely chopped candied ginger.

Savoury Rosemary & Pine Nut: Omit Vanilla and stir 1/3 cup toasted pine nuts and 1 tbsp. finely chopped rosemary leaves into dough. Pat into pan and randomly press small rosemary springs into surface before baking.

 
Here's another one: Jalapeno-cheddar Shortbread Cookies

Jalapeno-cheddar Shortbread Cookies

1 cup unsalted butter, at room temperature
1/2 cup sifted icing sugar
2 cups all purpose flour
1 cup grated old cheddar cheese (optional)
3 tbsp minced seeded jalapeno pepper
1/2 tsp. salt

1. Preheat over to 300˚F. Place butter in a large bowl. Using an electric mixer or wooden spoon, and creamy. In another bowl, stir flour with cheddar, if using, jalapeno and salt. Using a wooden spoon, stir flour mixture into butter mixture just until combined. Then finish forming dough with hands, just until thoroughly blended.

2. Shape dough into 3/4 inch balls. Place balls on ungreased baking sheets at least 1 inch apart. Flatten slightly with back of a spoon. Bake in centre of 300˚F oven until cookies turn a light golden colour and are set in the middle when lightly touched, from 15 to 18 minutes. Slide onto racks to cool. Stored in a tightly covered container in the refrigerator or freezer, they will keep well for several months.

 
And, another: Parmesan Shortbread

Parmesan Shortbread

2 cups all purpose flour
1 cup finely grated Parmesan cheese
1 cup butter, softened
2 - 4 tbsp cracked black pepper

In bowl, whisk flour with Parmesan cheese. Using pastry blender or two knives, ciut in butter until crumbly.

Pressing crumbs together, gather dough into ball; flatten into rectangle. Wrap in plastic wrap and refrigerate for 30 minutes. (Refrigerate for up to 3 days.)

Divide dough in half (quarters). On lightly floured surface, roll each into 12 inch log.

Spread half (quarter) of the pepper on 24 inch square of waxed paper; roll log in pepper, turning to coat evenly. Roll up in paper, twisting ends to seal. Repeart with remaining log(s) and pepper.

Refrigerate until firm, about 1 hour, rerolling logs twice to maintain roundness. (Make ahead: Refrigerate in airtight container for up to 1 week or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month. Let frozen logs thaw slightly before slicing.)

Using serrated knife, cut dough into 1/4 inch slices and place about 1 inch apart on parchment paper-lined or greased baking sheet.

Bake in centre of 250˚F oven until lightly browned and fragrant, about 1 hour. (Make ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 week.

My tweaks:

I made the rolls smaller....about the circumfrence of a dime and didn't roll them in pepper as suggested. I think I would prefer to roll them in poppy seeds. Also I baked them at 300˚F for 30 minutes but would check them after the 10 minute mark. I served them in a bowl as one would nuts.

 
Traca, I made this with the baby peeled carrots -- they parboil to crisp tender in 4 min.

They are marinating as we speak, so I will try one in the morning -- SO easy

 
Traca, do you do anything with the leftover brine?

A vinaigrette for a pasta salad or something. I just made a batch of Mexican-style pickled carrots, and am trying to figure out something to do with the leftover brine. I could just pickle some more vegetables, but I thought maybe you have figured out something else to do with it. Have you ever added other veggies in with the carrots? I want to try this recipe the next time I pickle carrots. Thanks!

 
Thanks for the note about the baby carrots...

they wouldn't be tradition for the Mexican-style carrots, but they sure would be easy. Thanks!

 
report on Sevillian Marinated Carrots...

First off have to say how incredibly fast and easy these were. There was too much lemon juice for me... don't get me wrong, lemon and sour and 2 of my favorite words. I love lemony things, but this was a lot for me. I ended up adding 2 rounded tsp. sugar and letting it set again -- that did it! These really were good and I'd like to try them again maybe with a little hot kick. I also loved doing it with the baby carrots. They just seem to be right, even if not authentic smileys/smile.gif
Thanks again!

 
Oooh, that would be good! I'd also like it brushed over shrimp or fish, then grilled or

tossed over some greens as a salad dressing. I loved the marinade so much...

 
Cheez...I'm so glad you got a chance to try these!

I'll have to make them again sometime soon. I made them for the first time a couple months ago and don't quite recall....seems to me a bit of sugar would be good too. They come together so easily and the flavor is so big, I'll definitely be making these again.

By the way... the book these come from is really terrific too (The New Spanish Table). A friend of mine made these scallops and they were absolutely delish!





 
Thanks Ang! I'm going to make these Friday for a dinner party this Sat!

I'm also going to make those filo bites with the brie and walnut salsa that I posted earlier...

 
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