recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Baking tips:
Leftover Bread It is not unusual for one-half or one-third of a loaf of bread to go uneaten at a meal. When you reach for the leftover the next day, you find that it has begun to go stale. Revive stale bread by placing it inside a brown paper bag, seal the bag, and moisten a portion of the outside of the bag with water. After placing it in a preheated 350-degree oven for about five minutes, the bread will emerge warm and soft

Website by: For Your eyes Only

free recipes

Print FREE Grocery Coupons at Home

  RECIPE TITLE "BUTTER-TOFFEE CRUNCH SHORTBREAD" Author: In the Sweet Kitchen: The Definitive Baker's Companion Copyright © 2001 by Regan Daley

yields 50 fingers time--difficultymoderate

Perhaps the most decadent cookie I have ever had. Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the differences in the flavor and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half.

  RECIPE INGREDIENTS

2-1/3 cups all-purpose flour
2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable
1/2 teaspoon salt
1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature
6 tablespoons fruit sugar or superfine sugar
6 tablespoons tightly packed light brown sugar
3/4 cup miniature butterscotch chips
2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets)
Additional unsalted butter for greasing pan

  RECIPE METHOD

  1. Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside.
  2. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long.
  3. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch.
  4. The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread.
  5. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours.

HOT! We recommend:

iconicon
Stonewall Kitchen Glazed Terracotta Bakeware icon These are the bowls you’ll reach for time after time for hot or cold dips, casseroles, soups and so much more. Made from Mexican terracotta which conducts heat exceptionally well and is non-reactive to foods. Glazed in an exclusive midnight blue color. Dishwasher, microwave and oven safe. Bowl, 5 1/4" dia. x 2 3/4”H, 3-cup capacity, Set of 4; Large Baking Dish, 8" dia., 1 3/4"H, 3 1/2 cup capacity, Set of 4; Small Baking Dish, 4 7/8" dia., 1 1/4"H, 8 oz. Capacity, Set of 4; Ramekin, 4 1/8" x 2"H, 8 oz. Capacity, Set of 4; and Casserole Dish, 7 1/4" dia., 3 3/4"H, 2 qt. Capacity.
iconicon
Cheddar Herb Biscuit Mix icon Light, fluffy and golden brown, these biscuits are made with chives and Cheddar cheese for a sensational savory treat. Serve with chili or chowder, or use to make sandwiches. Easy to make, these are flavorful and satisfying.
iconicon
Mini Muffin Pan icon Have fun making miniature muffins and cupcakes with this non-stick pan. Makes 24 muffins.
iconicon
Small Bundt Pans iconThese traditional, 14th century German design bundt pans have been used for generations to make beautiful bundt cakes. Made from cast aluminum, each size is ideal for dessert for two. Make three beautiful bundt cakes using our Chocolate, Lemon or Vanilla mixes. One mix will make three individual cakes.
iconicon
Stonewall Kitchen Cranberry Coffee Cake Mix iconTart cranberries add flavor, texture and color to our traditional coffee cake. Can be easily made with just a few ingredients from your cupboard.
iconicon
Cinnamon Swirl Quick Bread Mix iconEnjoy this easy to make mix as French toast, top with ice cream and our Bittersweet Chocolate Sauce, or even with any of your favorite Stonewall Kitchen Jams or Fruit Butters.

 

<< Back Bakery index Print page Top

 

Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram Oneida.com the #1 Brand in Flatware! Shop at Home. We Deliver. Safeway.com Shop at Home. We Deliver. Genuardis.com Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table www.starbucksstore.com

© 1997-2009 IM, All rights Res. | Privacy | | | Home