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48 lines
1.8 KiB
Markdown
48 lines
1.8 KiB
Markdown
---
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title: 'Butter-based biscuit and cookies'
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author: 'Arnaud Poittevin'
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date: 2022-06-29
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tags: ['snack', 'side', 'dough']
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---
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This recipe is some basic recommendations for making butter based biscuits (aka shortbread, sablés, cookies ...). The
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complexity comes from the presence of butter mostly.
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- ⏲️ Prep time: 10 min
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- ⏲️ Wait time: 1h
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- 🍳 Cook time: 15 min
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## Ingredients
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- Butter
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- Flour
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- White sugar
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- Eggs (optional)
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## Directions
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### Prepare the dough
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1. Mix the sugar and eggs until it gets white
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2. Add the "Pommade" butter and mix thoroughly until the preparation is airy. "pommade" is french for ointment, this is
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a specific state of butter that is nor liquid nor solid.
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3. Gradually add the flour
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### Let it sit
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4. The dough should not be sticky and made into a ball wrapped in cellophane/film
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5. Put the dough ball 1h in the fridge (15 minutes in the freezer if you are in a hurry **less consistent**). The dough
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needs to be cold when putting in the oven to prevent butter from flowing out and separating from the dough
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### Cooking the dough
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6. Heat your oven to 200 °C with the cooking tray
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7. Quickly shape the dough so it remains cold. Most important is the thickness, the thicker it is the longer it has to
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cook and the more chances the butter flows out.
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8. Transfer the baking paper with the uncooked shortbreads on the hot cooking tray
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9. Let cook for 12 to 15 minutes to your liking, the brown colour means the sugar has caramelized, and it is crunchy
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10. Work is not done, when out of the oven, the shortbreads will fill soft and crumbly, they need 1 or 2 minutes of
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cooling before being solid enough to handle
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11. Whenever possible transfer the shortbreads on a grid or "oven shelf" so air flow can circulate **Necessary for the
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texture of the shortbread** otherwise moisture will remain inside and will be less crunchy
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