Shortbread: A brief History,

The first recorded recipes for shortbread date back to the 12th century . There are many recipes and baking techniques that claim to be “the correct” method for making perfect shortbread. I believe that the “perfect” shortbread is the one that appeals to your pallet and that no other person has the right to assert shortbread authority over another. This recipe has cornstarch in it. Adding cornstarch to shortbread cuts down on the gluten, and gives the shortbread a powdery and crumbly texture. Some food historians also believe that the addition of cornstarch to modern flour makes it closer to the texture that it was prior to industrialized monoculture farming.


Chocolate Shortbread Ingredients:

-2.5 cups of butter.

-2.5 cups flour.

-1/2 cup cornstarch.

-2 cups icing sugar.

-1 and 1/2 tablespoons of real vanilla.

-1 cup of premium dutched and non dutched coco blend (it must be a mixture which contains BOTH natural and Dutched cocoa).

-1/2 to 3/4 of a cup of Black Coco powder (depending on your pallet).

-1 and 1/2 cups of premium white chocolate chips to melt.

-Pink himalayan rock salt.


Notes:

-1 cup of premium coco (it must be a mixture which contains natural and Dutched cocoa). If you travel to the USA to pick up groceries Hershey’s has a version of Dutched Coco and SaCo Premium Cocoa works well too.

-1/2 to 3/4 of a cup of Black Coco powder (depending on your pallet) I go for roughly 3/4 of a cup. Black coco powder can be found in a specialty cooking store such as The Gourmet Warehouse in Vancouver. Feel free to tell UBER CHEF Rick Forde that Angela from MLZ sent you.

-1 and a half tablespoon’s of REAL vanilla.

-Pink Himalayan rock salt.

-Premium white chocolate to melt and artfully drizzle on top of the cookies. My preference is Guittard white chocolate which can be bought in the USA or at a gourmet cooking store such as The Gourmet Warehouse in Vancouver.


Technique:

-Whip the butter, sugar, coco, and vanilla in a Kitchen Aid Mix Master until it is light and airy. Make sure to add the sugar and coco slowly.

-Pre mix the flour and cornstarch in a separate bowl and then fold into the butter and sugar mixture. I like to do this with my fingers. It is easy and gives you greater control so you do not over-work the cookie batter. Do not over mix – just blend them together.

-Separate the mixture into 2 large ziplock bags. Roll each one into a perfect log and make sure there are no creases. Refrigerate for at least 2 hours. I prefer half a day.

-Pre heat the oven to 325.

-Remove the 2 logs from the fridge and cut into 12 equal rounds each. You will have a total of 24 perfectly round large cookies. Space them evenly on 2 stainless steel cookie sheets covered with parchment paper or coated with a little Pam. Caution, the cookies will grow a little so space them well.

-Bake for 15 min on 2 oven racks placed in the middle of the oven. After 15 minutes move the top rack to the bottom and vice versa. Bake for another 12-15 minutes. The baking time will be roughly 25-30 minutes. Keep a close eye on the cookies around the 20 minute mark to make sure they do not burn. Each oven varies in cooking temperature. Just because the temperature registers as 325 does not mean that it is 325.

-Remove the cookies from the oven and let them rest for 5-7 minutes. Then transfer to cooling racks.

-Let the cookies completely cool.

-Melt the white chocolate over a low temperature in a double boiler. If you do not have a double boiler put a stainless steel bowl over a pot of water like the one pictured below.

-Artfully drizzle the melted white chocolate over the cookies.

-While the chocolate is still melted and soft on the cookies sprinkle them lightly with the crushed himalayan rock salt to taste.

Improvised Double Boiler:


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