We managed to complete a Bake Off challenge recipe this week. Becky wanted to bake biscuits so we decided to make shortbread with a southern twist. This recipe is based on an Epicurious recipe I found online. I think it’s fairly standard.
Mix 1 cup flour, 1/4 cup sugar and 1/4 tsp salt in a bowl. Rub in 1/2 cup of chilled butter until it resembles breadcrumbs. At this point we stirred in 1/4 cup chopped pecans, which were not in the recipe. Bring it altogether to make a dough. Flatten into a 9″ round pan. We had a square tin so it didn’t quite fit. It also was a bit messy so I put it in the fridge for 10 minutes. That really helped. When you have it shaped, prick all over with a fork. Bake at 300F for about 30 minutes or until lightly golden. The recipe said 45 minutes. Ours was maybe 35 minutes. Cut into shapes with a sharp knife and sprinkle with sugar. Let it cool in the baking tin.
I love shortbread and this was pretty darn good. It was nice and crunchy and we both liked the addition of pecans. Shortbread keeps really well in the freezer so you can always make some extra for another time.
On the same day we went to Tempe Town Lake to watch the sunset.
Cheryl and Becky