That’s all it says in my title, no remorse, not even an ounce of regret when I eat my shortbread because they are tastier and so good, a real breeze. Shortbread not too sweet, that’s why if you want to go after the greed we can assemble with a little jam or why not as long as there is a good praline home made.
Be careful not to confuse shortcrust cupcakes and shortbread, I advise you to see the article there is even the video you will see that the recipe, the method of incorporation, proportions and cooking time are not the same. Even, and often wrongly people will tell you to take sweet or short pastry to make your cookies, try and you will realize the difference.
Tips:
Take out your butter in advance so that it is softened and made to turn a little with the pallet (or the sheet call it as you want), to soften it well.
Sift your icing sugar because it often agglomerates and flour because there are sometimes impurities inside.
When you mix the butter with the sugar, respect the speed that must be at a minimum, and just incorporate the ingredients, the goal is not to abound and therefore not to incorporate too much air, otherwise, they will become too friable and impossible to handle once cooked, and will “blow on cooking” we do not make a meringue.
And it is valid for all shortbreads, always incorporate 1/3 of the flour at the time of the incorporation of it, it makes it possible to balance the masses and the rest of the flour will return more easily then. As soon as we incorporate the flour with liquid we work the least possible mass because the goal is not to develop the gluten on the contrary. The more you work the dough, the more it will shrink when cooked and the biscuit will become hard.
If you have to detail to do as I did by removing the centre serve either a cookie cutter, or the upper part of a socket, and as soon as the cooking is finished, you can re-detail for a more beautiful finish, or make your hole at that moment.
Watch the cooking, they must be white, just barely pink and still do not worry 12 minutes is enough
At the end of the oven, carefully remove the paper containing your shortbread and let cool on your worktop, if you need to detail them to do it on the paper, but do not handle them with your hands, because they appear (in appearance only) undercooked, but will then harden. These shortbreads are kept in a hermetic box.
Sable Prep Ingredients:
Ingredients
200 gm – Unsalted Butter (Softened butter)
75 gm – Icing sugar
270 gm – T 55 flour
55 gm – Egg (1 beaten whole egg)
106 gm of so much for so much almond (53 gm of icing sugar and 53 gm of Almond Powder)
1/4 tsp – Fine salt
Preparation:
1, Cut the butter into small pieces and turn the speed to 1 to soften the butter
2, Add salt and icing sugar and continue with minimum speed.
3, Add so much for so many sifted almonds.
4, Beat the egg to allow better incorporation and add to the mixture on the mixture.
5, Put 1/3 of the sifted flour and mix speed 1
6, When the first third of the flour is incorporated add the rest of the flour (just a few seconds)
7, Mix as little as possible to avoid giving body to the dough and finish the incorporation by hand as needed
8, Lower between a sheet of plastic paper (guitar paper) or 3 mm baking paper
9, Put to rest in the refrigerator for an hour
10, Cook in a preheated oven for 12 minutes at 170 ° C with convection or 200 ° C oven
11, Check the bottom of the sable and keep it at room temp.
12, Serve it based on your needs (Jam, Puree or Preservatives)
