Melissa Clarks One Bowl Shortbread Recipes

SHORTBREAD, 10 WAYS

Shortbread, 10 Ways image

Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.

Provided by Melissa Clark

Categories cookies and bars, dessert

Time 1h

Yield 24 servings

Number Of Ingredients 4

Ingredients

2 cups/250 grams all-purpose flour
2/3 cup/150 grams granulated sugar
3/4 teaspoon fine salt
2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks

Steps:

Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams

MELISSA CLARK'S ONE BOWL SHORTBREAD

Melissa Clark's One Bowl Shortbread image

Make and share this Melissa Clark's One Bowl Shortbread recipe from Food.com.

Provided by Nado2003

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
1/4 cup rice flour (or 1/4 cup cornstarch)
0.25 (50 g) sugar
1/2 teaspoon salt
1 cup unsalted butter, melted

Steps:

Preheat oven to 350 degrees.
Whisk together flours or flour and cornstarch, sugar and salt.
Stir in melted butter.
Press dough into 8x8 or 9x9 pan lined with parchment paper.
Bake until golden on top, 35 to 45 minutes.
As soon as it comes out of the oven, shower the top with more sugar and be generous. Use a butter knife to cut the shortbread into bars in the pan while it's still hot.

Nutrition Facts : Calories 341.3, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 149.1, Carbohydrate 29.4, Fiber 1, Sugar 1.7, Protein 3.8

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