topic Re: America Test Kitchen Shortbread Recipe? in Kitchen

America Test Kitchen Shortbread Recipe?

perryp — Tue, 25 Feb 2014 01:03:10 GMT

After Downton Abbey on PBS, there was a presentation on making Shortbread using a springform pan & reverse creaming...does anyone have the receipe? thanks!

Re: America Test Kitchen Shortbread Recipe?

lovinglife — Tue, 25 Feb 2014 01:32:10 GMT

YIELD: 16 wedges

Makes 16 wedges Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position, then open the collar, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. Wrapped well and stored at room temperature, shortbread will keep for up to 7 days.

½ cup old-fashioned rolled oats

1½ cups (7½ ounces) unbleached all-purpose flour

¼ cup cornstarch

2/3 cup (2 2/3 ounces) confectioners' sugar

½ teaspoon table salt

14 tablespoons (1¾ sticks) unsalted butter , cold, cut into 1/8-inch-thick slices

Directions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes. 2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place. 3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour. 4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.

Re: America Test Kitchen Shortbread Recipe?

perryp — Tue, 25 Feb 2014 02:18:15 GMT

Hi Lovinglife -

Oh my gosh! Thanks so much...I forgot how I'd make a simple version of this when I was 1st married and forgot about it until I saw this last night. I will make it for my family next time we get together . You are terrific

Re: America Test Kitchen Shortbread Recipe?

lovinglife — Thu, 27 Feb 2014 06:16:50 GMT

You're welcome! Love shortbread!

Re: America Test Kitchen Shortbread Recipe?

MALC — Fri, 28 Feb 2014 18:44:34 GMT

We love shortbread, and from what I can see, this recipe sounds good. However, since it extends past the edge of the "box", the complete recipe won't print. How can I fix this? Thanks.

Re: America Test Kitchen Shortbread Recipe?

IamMrsG — Sat, 01 Mar 2014 02:45:44 GMT

Try this, MALC:

YIELD: 16 wedges

½ cup old-fashioned rolled oats

1½ cups (7½ ounces) unbleached all-purpose flour

¼ cup cornstarch

2/3 cup (2 2/3 ounces) confectioners' sugar

½ teaspoon table salt

14 tablespoons (1¾ sticks) unsalted butter , cold, cut into 1/8-inch-thick slices

Directions

2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.

3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.

4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.

Last edited on 2/24/2014

Re: America Test Kitchen Shortbread Recipe?

shoekitty — Sat, 01 Mar 2014 05:05:34 GMT

Can I ask the reason ATK added oats, cornstarch and confectioner sugar? To reduce calories? What was theory of adding cornstarch? The butter is not seriously reduced, so I am wondering.I didn't watch this episode, sounds interesting!

I know traditional shortbread uses 1/3 the amount of flour for sugar, and 2/3 the amount of flour for butter. For instance 9oz flour, 6 oz butter, 3 oz sugar. 9-6-3.

I might try this, but can one of you try this first and tell me how it comes out, LOL? Has anyone already tried it?

Re: America Test Kitchen Shortbread Recipe?

MALC — Sat, 01 Mar 2014 16:02:34 GMT

Thanks so much IamMrsG. That worked perfectly for me. It's definitely a recipe I want to try.

shoekitty I have other shortbread recipes that I use with my ceramic cookie stamps that also call for cornstarch and confectioner sugar. They are delicious!