Scottish Shortbread
Preheat oven to 350. Grease a 9”x9” pan (or line with Silpat).
Cream 3/4 cup unsalted butter and 1/4 granulated sugar until light and fluffy.
Beat in 1/2 teaspoon pure vanilla extract (never use that hideous artificially flavored stuff).
Add 1 1/2 cups all purpose flour and 1/8 teaspoon salt. Don’t overbeat – just see that they’re decently incorporated. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.
Pour one 14 ounce can of sweetened condensed milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 45 to 60 minutes or until the milk has thickened and has turned a light caramel color. This is a tricky stage. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and let set.
Melt 6 ounces semi-sweet chocolate with 1/2 teaspoon unsalted butter. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife.
I decorate with either a sprinkling of multi-colored dragees (added while chocolate is warm) or a light dusting of gold powder (after chocolate sets) from New York Cake and Bake Supply, 56 West 22nd Street.
Yield: 16 2” pieces.
1 comment:
Uh like yum
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