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| Classic Shortbread |
If you've ever watched Apple TV+'s Ted Lasso, you're familiar with Ted's shortbread in the little pink boxes. Now that the series is over, I'm finally getting around to making the recipe I found on Instagram that supposedly comes from Apple TV+ via Emmy Magazine. Although I was unable to locate the recipe at the Emmy Magazine website, I found it in several other places.
I've made this recipe twice so far. The first time I followed the recipe almost exactly, but the shortbread was underbaked, in my opinion. The edge pieces turned out nice, but the center ones were too soft. Not terrible, but soft.
The second time around that you see pictured here, I baked the shortbread sticks a second time after I had removed them from the pan and separated them from each other. This ensured all pieces were crisp with a nice browned butter flavor. Mmmm. I've already eaten too many of these.
I also decided to sprinkle the tops with a little bit of granulated sugar because I thought it would look nice and add just a tad more sweetness. I think it was a good call.
Also, many recipes I've seen for shortbread call for vanilla, but I think that distracts from the butter flavor, so if you're thinking of adding vanilla I recommend at least trying these without vanilla first, and then see if you think they need that extra flavor for your taste. Do what you have to, and enjoy.
Shortbread
--Adapted from the Today Show and Delish.com (Actually, it's all over the internet.)
Ingredients:
- 1 cup butter (somewhat softened, but still cool)
- 3/4 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 1/2 tablespoon granulated sugar
Instructions:
- Line a square 8"x8" pan with parchment paper.
- Add the butter to a medium-large mixing bowl or in the bowl of a stand mixer. Beat the butter for 3-5 minutes until light. Stop the mixer once or twice to scrape down sides of bowl.
- Gradually add the powdered sugar into the sugar with the mixer on low. Once powdered sugar is incorporated, beat on high until pale and fluffy, about 2-3 minutes, stopping to scrape sides of bowl once or twice.
- In a separate bowl, mix the flour and kosher salt with a whisk, and then add to the butter/sugar mixture. Mix on low, and then on medium, just until it comes together. You do not want to over beat the dough and develop gluten.
- Move the dough to the prepared pan. Using your finger tips, press the dough evenly into the pan, making the edges as neat as possible.
- Place the pan in the refrigerator for at least 30 minutes.
- Preheat oven to 310 degrees F.
- Remove pan from the refrigerator, and using a sharp knife, cut dough into 7 or 8 long strips. Then cut two lines perpendicular to the others to create three even columns, each containing 7 or 8 rectangles. (Be careful to not cut into the parchment paper,)
- Use a toothpick or wooden skewer to poke about 8 holes into each rectangle.
- Put pan in oven and bake for 50 minutes at 310 degrees F.
- After 50 minutes, remove the pan from the oven. Re-cut the lines, being careful to not cut all the way through the parchment paper, and then sprinkle the granulated sugar all over the top of the cut shortbread.
- Lift the shortbread out by lifting the parchment paper, and place it on a baking sheet. Using the knife, gently separate the shortbread into its individual pieces, leaving about a quarter inch between pieces.
- Return the shortbread to the oven (on the baking sheet this time) and bake at 310 degrees F for another 10-15 minutes, or until shortbread looks a little dryer and slightly more browned than before.
- Allow shortbread to cool completely before enjoying.
Makes 21 to 24 servings
