Tag: shortbread

Cheesy Herb Shortbread Sticks

Posted on by Eleri

1 1/4C Unsalted Butter, cold
2 C Flour
1/2 C Parmesan (grated fine)
2 tbs Rosemary
2 tbs Thyme
1 tsp lemon zest

Have a baking sheet ready with parchment paper or lightly oiled.

Sift together dry ingredients. Grate in cold butter and mix with hands or mixer until butter is well incorporated and mix is crumbly. Roll out into a rectangle 1/2 inch thick, and cut into strips about 1/2 inch wide and about 5in long. Put strips on baking sheet and chill in fridge for at least 1/2 hour.

Preheat oven to 350. Bake for 15 minutes or until light brown.

These don’t have to be sticks, you can make coins or rectangles or whatever. If you want to get fancy, give the sticks a little twist before you chill them.

If you can get fresh herbs, do it! If not, dried is fine, or try any of your favorite herb seasonings, or even different cheese. Shortbread is good for experimenting!

If you don’t want to bake right away, this dough will be fine in the freezer for a while.

Ginger-Dipped Orange Shortbread

Posted on by Eleri

Make the orange sugar 24 hours or more before cooking.

Shortbread:

  • 1 stick butter (1/2 cup)
  • 2 tbs orange marmalade
  • 1/8 c honey
  • 1/8 tsp orange blossom extract
  • 2 cups flour
  • ⅛ tsp salt 

Glaze:

  • 1c white chocolate
  • 1 tsp butter
  • 1 tsp orange marmalade
  • 1 tsp orange zest

Sugar:

  • 1/4 c sugar
  • 1/8 tsp orange blossom extract
  • 1-3 ‘coins’ of fresh sliced ginger

In a small jar, combine sugar, extract and ginger. Cover and shake well, and let sit for 24 hours.

Preheat oven to 350
Tip: while the butter is chilled, grate it cold into the bowl! This’ll make it easier to mix with the flour!
Mix all ingredients until well blended, it’ll be crumbly, but stick together well
Divide dough in half. Roll each piece into a log 1½ to 2” in diameter, lightly flouring the counter and your hands if it’s sticking.
Wrap logs tightly in plastic wrap. Refrigerate until firm, at least one hour.
Unwrap, and slice into 1/4 inch thick ‘coins’, put on greased or lined baking sheet about 1 inch apart. Cook for 12-15 minutes until just golden on the edges.
While cooling, make the glaze: Combine all ingredients and heat until smooth, mixing constantly.
Put some of the orange sugar onto a plate.
Dip the cooled shortbread halfway into the glaze, and then dip the top side of the glazed cookie into the sugar.
Let cool on a wire rack.

Chocolate-Dipped Maple Shortbread

Posted on by Eleri

Shortbread:

  • 1 stick butter (1/2 cup)
  • 1/4 cup maple syrup (the real stuff!) 
  • 2 cups flour
  • ⅛ tsp salt 

Glaze:

  • 1c unsweetened or semisweet chocolate
  • 1 tsp butter
  • 1.5 tsp maple syrup

Preheat oven to 350
Tip: while the butter is chilled, grate it cold into the bowl! This’ll make it easier to mix with the flour!
Mix all ingredients until well blended, it’ll be crumbly, but stick together well (Sorta like that kinetic sand stuff. Don’t cook or eat kinetic sand.)
Divide dough in half. Roll each piece into a log 1½ to 2” in diameter, lightly flouring the counter and your hands if it’s sticking.
Wrap logs tightly in plastic wrap. Refrigerate until firm, at least one hour.
Unwrap, and slice into 1/4 inch thick ‘coins’, put on greased or lined baking sheet about 1 inch apart. Cook for 12-15 minutes until just golden on the edges.
Cool. No, really, let them cool. While they’re cooling, make the glaze! Melt the chocolate, butter and syrup together, stir until smooth. Dip the shortbread halfway in, and put on a wire rack to set. It you want to get super fancy, sprinkle a tiny bit of brown or raw sugar on the chocolate half of the cookie as it sets.

*NOW* you can eat them.