Toaster Oven Chef Whipped Shortbread Recipe
Fast Easy Gourmet Meals in your Toaster Oven in a 90 second cooking show.
Whipped Shortbread Recipe...thanks to Lynda Scholte
1 cup soft butter (room temp)
1/2 cup icing sugar
1/4 cup cornstarch
1 1/2 cups flour
Step 1: Cream butter and sugar together
Step 2: Add cornstarch and flour
Step 3: Beat all ingredients by hand or with a mixer until thick and fluffy
Step 4: Spoon onto cookie sheet
Step 5: Bake at 325º for 10-15 minutes but don't let them get too brown.
Step 6: Freeze remaining dough for another time in an airtight container
Step 7: Eat the cookies and then share them!
Pat Canavan and Naomi Chorney show you how to cook inexpensive, healthy, homemade meals in a series of 90-second videos with Toaster Oven Chef.
Easy and tasty handmade shortcrust (pastry chef recipe)
if you are looking at making a handmade shortcrust pastry that is easy and tasty in a minimum amount of time, then give this recipe a go. This shortcrust pastry can be used for savory or sweet preparation.Get the recipe:
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Written recipe:
????????INGREDIENTS????????
250 grams/ 8.8 oz plain flour
180 grams /6.3 oz plain butter
1 egg yolk ( from a medium size egg)
50 ml /1.7 fluid oz whole milk
1 or 2 pinch of salt ( for as savory shortcrust)
1 teaspoon of fine white sugar (if making a sweet tart)
Cooking time will vary depending on how you use the pastry ( uncooked or blind baked) and what size of tart pan you use.
As a rough guide a garnished savory tart made in a 24 cm pan should take anywhere between 25 to 45 minutes to cook depending on the temperature used . So cooking times can vary, the higher the temperature the shorter the cooking times.
Tips: Milk bring a softness to the crust but if you prefer a dough that it harder and crispier then replace the milk by water.
Note: if the dough is very slightly wet at the end when gathering the dough in a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Not Your Grandma's Oat Shortbread Recipe - But Maybe Your Great Great Séanmhair's
Oat Shortbread Recipe... Cue The Outrage
Gran always said the secret to her shortbread recipe was using rice flour. You end up with an all butter shortbread that will just melt on your tongue, leaving a huge grin on your face. You can bake this shortbread recipe as rolled and cut-out cookies, or in a fancy stoneware shortbread mold... or as we've always done; a shaped round that is cut into wedges after cooking. This is a great egg free cookie recipe. Don't think of this as just a holiday cookie, or a Christmas cookie recipe - these are great all year round. A melt on your tongue rice flour shortbread recipe.
*In the early 1700s - to late 1800's Scotland was the centre of the global rice trade. Rice from Asia and from 'The Colonies' was imported to Scotland for processing and then traded on to the rest of Europe.
In 1775 alone more than 44,000. tons of rice were imported to Scotland from the Southern Colonies. That's just one year; and the numbers grow year over year until the late 1890s when trade shifted.
Some of that rice remained in the local Scottish economy and marketplace.*
Ingredients:
250 mL (1 cup) butter
125 mL (1/2 cup) superfine or fruit sugar
125 mL (1/2 cup) rice flour
175 mL (¾ cup) oat flour
175 mL - 250 mL (¾ cup - 1 cup) all purpose flour
Method:
Preheat oven to 150ºC (300ºF).
In a bowl cream the butter.
Gradually add sugar and beat until fluffy.
Gradually add rice flour, oat flour and all purpose flour until the mixture is too difficult to mix with a spoon.
Turn onto a floured board and knead lightly, drawing in flour until the dough begins to crack.
Form into a ball, cover in plastic wrap and refrigerate for at least 30 minutes.
Pat the dough into a circular shape roughly 1/4 inch thick.
Take a fork and prick a pattern onto the top of the dough.
Bake for 45 minutes to 1 hour.
When the dough is slightly golden remove from the oven and let sit for 5 minutes.
Cut into wedges and remove from baking sheet to cooling rack.
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Cranberry White Chocolate Shortbread Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry White Chocolate Shortbreads.
Cranberry White Chocolate Shortbreads have a wonderfully rich and buttery flavor and are bursting with dried cranberries and chunks of white chocolate. While shortbreads can be made in various shapes and sizes, we will follow tradition here and bake them in a round shape and then cut the round into wedges, called petticoat tails. The name petticoat tails refers to the shape of the shortbread wedges which look like the bell-hoop petticoats worn by court ladies in the 12th century.
Betty's Shamrock Shortbread Cookies for St. Patrick's Day
Betty demonstrates how to make Shamrock Shortbread Cookies. These shortbread cookies are great for any time of the year, but are particularly inviting when shaped as shamrocks and frosted with emerald green sugar glaze for St. Patrick's Day.
Shamrock Shortbread Cookies
½ cup butter, softened
3/8 cup powdered sugar (This is the same as confectioner's sugar or icing sugar.)
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt
Glaze:
1 cup powdered sugar (This is the same a confectioner's sugar or icing sugar.)
½ teaspoon vanilla extract
about 1 tablespoon water
about 3 drops green gel food coloring
In a large bowl, beat butter on medium speed of electric mixer until fluffy. Add powdered sugar and beat until smooth. Add vanilla and almond extracts and stir until combined. In a separate bowl, stir together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating on low speed until dough forms a ball. Shape cookie dough into a disc and place on lightly floured waxed paper. Sprinkle a small amount of flour on top and cover with 2nd waxed paper. Use a rolling pin to roll dough to 1/4-inch thickness between the two waxed papers. Transfer dough, in waxed papers, to a shallow 15-inch by 10-inch by 1-inch baking pan. Chill for 1 hour. Slide dough, still in waxed paper, from baking pan to a cutting board. Line bottom of baking pan with parchment paper. Remove top waxed paper from dough on cutting board. Use a cookie cutter to cut shamrock-shaped cookies. With a spatula, remove each cookie from the bottom waxed paper and place it in the pan lined with parchment paper, 1-inch apart. Bake shamrock cookies at 350 degrees (F) about 10 to 12 minutes, or until edges are golden. Gently remove cookies from baking pan and place on cooling rack. Cool completely before icing. While cookies are cooling, make green sugar glaze: Place 1 cup powdered sugar in a small bowl. Add ½ teaspoon vanilla extract, about 1 tablespoon water, and about 3 drops of gel food coloring. Stir until all ingredients are well combined. When cookies are completely cooled, spread green glaze on top of each cookie, using a brush or spreader. Arrange cookies on a nice serving plate. Enjoy! I love these cookies. I hope you do, too! Happy St. Patrick's Day!!! -- Betty :)
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Earl Grey Shortbread
Earl Grey Shortbread Cookies are buttery beyond words! The cookies are speckled with black tea and fragrant with bergamot notes.
This dough molds beautifully, or use the slice-and-bake instructions in the notes of this recipe. The silicone impression mat I used is linked in the blog post and recipe. Be sure to note that when baking molded cookies, the temperature and time is low and slow: 300F for 20-22 minutes.
This recipe yields about a 2 ½- 3 dozen molded cookies. However, if you’re going the slice-and-bake route (instructions in recipe notes) you’ll end up with about 4 dozen. Please note the change in temperature and baking time for the slice-and-bake version.
INGREDIENTS
4 tablespoons Earl Grey tea about 8 teabags
4 cups all-purpose flour plus extra for dusting
1 teaspoon fine grain sea salt
1 1/2 cups confectioners’ sugar
2 cups unsalted butter at room temperature
INSTRUCTIONS
In a large mixing bowl, combine the Earl Grey tea and flour. Whisk together to disperse the tea throughout the flour. Add the salt and confectioners’ sugar. Whisk until well blended.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 30 seconds. Add the dry ingredients and mix on low speed. The dough will slowly form as the beater turns. When the dough is well formed it should not be sticky, and it will be thick and clump on the beater.
Remove the dough to a piece of plastic wrap and pat into a disk. Refrigerate for 10 minutes.
Dust a work surface with flour. Remove the dough from the refrigerator and cut into quarters. Place a quarter on the dusted work surface. Dust the dough and a rolling pin lightly with flour. Roll the piece to a little greater than 1/2-inch thickness. Pick up the dough as you roll to make sure it isn’t sticking to the work surface. If it is, gently prod it loose with a spatula and throw a little more flour underneath it. Lightly re-roll.
Use an art brush (or pastry brush) loaded with flour to liberally flour the silicone impression mold. Turn the mat over and tap out excess flour. Lay the rolled dough over the impression mat and press the dough into the cavities with your fingers. Then, use the rolling pin to roll the dough flat to about 1/4 inch. Flip the mold over onto a parchment sheet and gently peel the mold away from the dough revealing a tablet design. Cut away the excess dough from the edges and transfer the molded piece to the freezer to stiffen completely (about 10 minutes). Meanwhile repeat the molding process with the remaining dough.
Preheat the oven to 300F.
Click the link below and scroll to recipe for baking instructions.