Dieser Beitrag enthält Werbung – advertising.
Shortbread time: we are approaching sweet & savory shortbread today – both linked by the flavours of lemon & thyme. Twice we’ll get these wonderful crumbly texture of shortbread almost melting in our mouths… once together w/ coffee (or espresso!), once w/ wine or long drinks…
The procedure doesn’t change: shortbread is shortbread is shortbread…
We start w/ the well known assortment of…
- flour
- butter
…completetd by:
- sugar OR cheese
- lemon zest
- dried thyme.
We grate the lemon zest.
We grate the pecorino.
We mix the flour w/ the lemon zest, dried thyme, salt & ground pepper (only for the savory part).
Sugar & grated pecorino are stirred in & the ice-cold butter cubes are added.
We knead well until getting a smooth dough, wrap the dough in cling foil, roll over the wooden board until even & store it in the fridge to get ready to be cut into slices. (Don’t forget to preheat the oven to 160° C w/ fan!)
We cut the dough & arrange the slices on 1-2 baking trays & bake twice… (or 3 baking trays – if you are supplied w/ a 3rd baking tray – to bake only once!).
…& about 15 min later: voilà!
- 150 g all-purpose flour
- 50 g caster sugar
- 125 g butter
- zest of 1/2 an organic lemon
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 150 g all-purpose flour
- 50 g freshly grated pecorino
- 125 g butter
- zest of 1/2 an organic lemon
- 1/2 tsp dried thyme
- 1/4 tsp finely ground white pepper
- 1/4 tsp salt
- Grate lemon zest.
- Grate pecorino.
- Mix flour, sugar, dried thyme, 1/2 of the lemon zest & salt.
- Add butter cut into cubes.
- Knead everything w/ your hands until smooth.
- Form somewhat like a roll, wrap in cling film & roll over the surface until even (length approximately 20 cm).
- Store in the fridge (fresh department of about 0 degrees C!) for about 30 min.
- Mix flour, grated pecorino, dried thyme, 1/2 of the lemon zest, pepper & salt.
- Add butter cut into cubes.
- Knead everything w/ your hands until smooth.
- Form somewhat like a roll, wrap in cling film & roll over the surface until even (length approximately 25 cm).
- Store in the fridge (fresh department of about 0° C!) for about 30 min.
- Preheat the oven to 160° C w/ fan.
- Line 2 baking trays w/ baking parchment.
- Unwrap one of the dough rolls & cut into slices of about 5 mm.
- Arrange on the baking tray (5 x 4 resp. 4 x 3).
- Bake in the oven for about 14-15 min.
- Unwrap the next dough roll & cut into slices of about 5 mm.
- Arrange on the baking tray (5 x 4 resp. 4 x 3).
- Bake in the oven for about 14-15 min.
- Let them cool completely before storing in an airtight container.
Don’t care about the shape of the shortbread cookies too much – they’re handmade! That’s your USP!
(Leave it to a pastry chef to produce these marvelous looking, totally round shortbread cookies as if made w/ compasses on plotting paper…)
The businesswoman w/ too many office hours thinks
Shortbread is shortbread is shortbread… I got the message: it’s always this sticky mess in your hands & different ingredients.
I notice that this time „w/ pecorino“ it’s only 2/3 of the grated cheese – so the the whole flavour is a little less sharp than last time „w/ Parmesan“. Don’t think too much about it: both are just delicious w/ large glass of red wine.