Friday, April 18, 2014

espresso chip shortbread

need i say much? probably not.
but i've had two glasses of wine, and these are the times the words flow.   you know?

these shortbreads are small and tasty. i prefer shortbread to be cut in neat squares. personal preferences. i also like them in triangles or giant hunks, and circles are cool too.

they're like cute edible buttons with shittons of butter.
the best kind of buttons!

i've been testing a bunch of recipes, for a reason i won't say yet.
it's not a cookbook
.. like how every other blog in the internet universe is being commissioned to write a book. no offense bloogs [good for you, that's exciting, yada], but the book commissioning has gotten ridiculous.

the times i don't know what to say, i usually just revert to rap lyrics..
so. clearly no book commissioning here.

which is fine. i don't need you anyway. keep publishing your books about donuts and pickled carrots.


i was talking about shortbread.

they're nice. they're crisp like a shortbread should be. eat them alongside a cup of coffee because we can't seem to get enough caffeine.

bam. blog post complete.

Espresso Chip Shortbread

1 tbsp instant espresso powder
1 tbsp boiling water
8 ounces (2 sticks) unsalted butter, room temperature
2/3 cup confectioners' sugar
1/2 tsp pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped

dissolve the espresso in the boiling water, and set aside to cool to tepid. 
working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth. beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. don't work the dough much once the flour is incorporated. fold in the chopped chocolate with a sturdy rubber spatula. 

using the spatula, transfer the soft, sticky dough to a gallon-size ziplock plastic bag. put the bag on a flat surface, leaving the top open, and roll the dough into a 9x10 inch rectangle that's about 1/4 inch thick. as you roll, turn the bag occasionally and life the plastic from the dough so it doesn't cause creases. when you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. 

preheat the oven to 325 degreesF. Line two baking sheets with parchment or silicone mats. 
put the plastic bag on a cutting board and slit it open. turn the firm dough out onto the board (throw out the bag) and using a ruler as a guide and a sharp knife, cut the dough into 1 1/2 inch squares. transfer the squares to the baking sheets and carefully prick each one twice with a fork. 
bake for 18-20 minutes, rotating the sheets halfway through. they will be pale and shouldn't take on too much color. 
transfer to wire racks to cool and let them cool completely to room temperature before serving. 

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