Twitter Updates

    follow me on Twitter

    Thursday, January 18, 2018

    Salted Butter and Chocolate Chunk Shortbread

    What a triumph. Got Grandson Joe on the baking today
    I had seen this recipe on the Bon Appetit Site
    The recipe is from a lady Alison Roman, featured on her book Dining Inn

    Apparently they are taking the Internet by Storm!
    Well we agree
    Very buttery, the Demerara Sugar coating gives them an extra little crunch

    I could only eat one as they are beautifully rich,
    Surely...that must mean that they might last longer
    We'll See

    You will need

    255 gms of salted butter, cut into ½-inch pieces
    ½ cup granulated sugar
    ¼ cup (packed) light brown sugar
    1 teaspoon vanilla extract
    2¼ cups all-purpose flour
    6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
    1 large egg, beaten to blend
    Demerara sugar (for rolling)
    Flaky sea salt

    Using an electric mixer and a medium bowl
    or a stand mixer fitted with the paddle attachment,
    beat butter, granulated sugar, brown sugar, and vanilla 
    on medium-high speed until super light and fluffy, 3–5 minutes.

    Using a spatula, scrape down sides of bowl.
    With mixer on low speed, slowly add flour, 
    followed by chocolate chunks,
    and beat just to blend.

    Divide dough in half, then place each half on a large piece of plastic wrap.
    Fold plastic over to cover dough and protect your hands from getting all sticky.
    Using your hands (just like you’re playing with clay),
    form dough into a log shape; rolling it on the counter will help you smooth it out,
    but don’t worry about getting it totally perfect.
    Each half should form logs that are 2–2¼" in diameter.
    Chill until firm, about 2 hours.

    Preheat oven to 170C
    Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper.
    Brush outside of logs with egg wash.
    Roll logs in demerara sugar (this is for those really delicious crispy edges).

    Slice each log into ½"-thick rounds. 
    Arrange on prepared baking sheet about 1" apart (they won’t spread much).
    Sprinkle with sea salt.
    Bake cookies until edges are just beginning to brown, 12–15 minutes. 
    Let cool slightly before eating them all.

    No comments: