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16 Jun



Packed with pineapple and coconut, this Pineapple Coconut Curry Loaf will give you a taste of the tropics. Curry powder complements the sweetness of the pineapple, while also infusing this loaf with a kick of sweet spice.

Pineapple Coconut Curry Loaf

  • ½ cup (113 grams) unsalted butter
  • 1 cup (276 grams) crushed pineapple, drained
  • ⅓ cup (80 grams) sour cream
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) curry powder
  • 1 teaspoon (4 grams) vanilla extract
  • 2¼ cups (281 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1⅓ cup (112 grams) sweetened flaked coconut, divided
  1. Preheat oven to 350°F (180°C). Butter and flour a 9×5-inch loaf pan; line pan with parchment paper.
  2. In a large glass bowl, microwave butter on high until melted, about 45 seconds. Whisk in pineapple and sour cream. (This will cool the butter before adding the eggs.) Add sugar, eggs, salt, curry powder, and vanilla, whisking until smooth. Add flour and baking powder, stirring until combined. Stir in 1 cup (84 grams) coconut. Pour batter into prepared pan. Sprinkle with remaining ⅓ cup (28 grams) coconut.
  3. Bake for 30 minutes. Lightly cover with foil, and bake until a wooden pick inserted in center comes out clean, about 25 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

PRO TIP
Since you don’t mix the dry ingredients, layer the dry ingredients on top of the wet ingredients, and then stir to combine.

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15 Jun



Packed with coconut flakes and dark chocolate chunks, these bars are like the baked version of a Mounds bar. Almond flour gives them a nutty flavor and extra tender texture, while a final drizzle of dark chocolate makes these the ultimate portable treat.

Chocolate Coconut Almond Flour Bars

  • 1 large egg (50 grams), room temperature
  • 3 tablespoons (45 grams) unsalted butter, softened
  • ½ teaspoon (2 grams) vanilla extract
  • 2 cups (192 grams) almond flour
  • ½ cup (42 grams) unsweetened flaked coconut
  • ⅓ cup (73 grams) firmly packed dark brown sugar
  • 2 tablespoons plus 2 teaspoons (56 grams) honey
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ teaspoon kosher salt
  • ½ cup (85 grams) chopped dark chocolate morsels
  • ½ cup (57 grams) pecans, finely chopped
  • Garnish: melted dark chocolate, toasted unsweetened coconut flakes
  1. Preheat oven to 375°F (190°C). Butter an 8-inch square baking pan. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, beat egg with a hand mixer until doubled in size. Add butter and vanilla, beating to combine. Add flour, coconut, brown sugar, honey, baking powder, baking soda, and salt, beating until combined. Fold in chocolate morsels and pecans. Press dough into prepared pan.
  3. Bake until edges are golden brown, about 15 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into bars. Drizzle with melted chocolate, and top with toasted coconut, if desired.

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Previous articlePineapple Coconut Curry Loaf
Next articlePineapple Tarte Tatin



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15 Jun



Photography by Jason Varney / Recipe Development and Food Styling by Susan Spungen

Fruit that is not overly juicy, like pineapple, works well for a tarte Tatin. Too much moisture (like you might get with peaches, plums, or berries) dilutes the caramel and makes the crust soggy after you turn it over. For another tropical twist, substitute chunks of mango for the pineapple.

Pineapple Tarte Tatin

  • 1 large pineapple (about 4 pounds) (1,800 grams)
  • ½ recipe Extra Flaky Dough (recipe precedes)
  • ⅔ cup (133 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter, cubed
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • ½ cup (42 grams) unsweetened coconut flakes, toasted
  • Vanilla ice cream, to serve
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a large sharp knife, cut top and bottom off pineapple. Standing it on one end, cut lengthwise into quarters. Cut core out of each quarter, and using a smaller knife, carefully cut flesh away from rind, wasting as little as possible. Cut each quarter lengthwise down center, and cut across into ½-inch slices, which will result in flat trapezoid-shaped pieces. Set aside.
  3. On a lightly floured sheet of parchment paper, roll Extra Flaky Dough to about ⅛-inch thickness. (When rolling dough out on parchment, make sure the paper is long so you can keep it in place by leaning up against the counter with the paper between you and the counter.) Cut 4 (5-to 6-inch) circles (slightly larger than your baking dishes). Lightly flour pastry rounds, and stack on a plate. Refrigerate until ready to use.
  4. In a 12-inch skillet, cook sugar over medium heat, without stirring, until it begins to liquefy, 2 to 4 minutes. When it starts to melt more and brown, reduce heat slightly, give it one good stir with a whisk to avoid any sugar clumps, and don’t stir again. Swirl pan gently and carefully until sugar is amber, 5 minutes total. Remove from heat; add butter, and swirl to melt.
  5. Return skillet to heat; add pineapple and vanilla bean and reserved seeds. Cook over high heat, stirring frequently, until fruit has softened and caramel starts to thicken, 7 to 8 minutes. Transfer to a large bowl; let cool slightly.
  6. Divide fruit and caramel among 4 (4-to 5-inch) ceramic baking dishes, arranging fruit in one flat, tight layer, fitting pieces in like a puzzle. Top each dish with a pastry round, and tuck dough in all around edges. Cut a vent in center of each one, and place on prepared pan.
  7. Bake until pastry is nicely browned and fruit is bubbling around the edges, 25 to 30 minutes. Using a spatula, immediately transfer dishes to a wire rack. Let cool in dishes for at least 15 minutes and preferably 45 minutes to 1 hour. Top each dish with a dessert plate, and turn over. Remove dish, and top with toasted coconut. Serve with vanilla ice cream.

PRO TIP: To ensure that the fruit won’t stick to the dish, gently spin the tart in the dish as soon as it is cool enough to handle and again just before unmolding. Press gently on the pastry and rotate.

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Extra Flaky Dough

  • 1 cup plus 2 tablespoons (255 grams) cold unsalted butter, cut into tablespoon-sized pieces
  • 2½ cups (313 grams) all-purpose flour
  • 1 teaspoon (4 grams) granulated sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • 6 to 8 tablespoons (90 to 120 grams) ice water
  • 1 tablespoon (15 grams) apple cider vinegar
  1. Place cut butter in freezer for 10 to 15 minutes.
  2. In the work bowl of a food processor; place flour, sugar, and salt; pulse until combined. (See Note.) Add frozen butter, and pulse until butter is in nickel- to quarter-size pieces. (It should still be making a thumping sound when pulsed.) Transfer mixture to a large bowl.
  3. In a small bowl or measuring cup, stir together 6 tablespoons (90 grams) ice water and vinegar. (See PRO TIP.) Drizzle water mixture into flour mixture, stirring with a fork until combined. Add enough remaining ice water until dough holds together when squeezed. If it still looks powdery and dry, add more water, 1 tablespoon (15 grams) at a time, until it holds together.
  4. Press dough together into a rough mass in bowl, and transfer to a sheet of parchment paper. Shape dough into a rough rectangle, and very lightly dust with flour. Roll dough into a 16×18-inch rectangle. Fold dough into thirds. Give dough a quarter or 90-degree turn, lightly flour again, and roll into a 16×8-inch rectangle again. Fold dough into thirds again, and freeze for 10 to 15 minutes. Repeat procedure, giving dough 2 more turns. Wrap dough tightly in plastic wrap, and refrigerate for at least 2 hours or preferably overnight.
  5. Divide dough in half, and gently press each half into a rounder shape before rolling out.

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15 Jun



This hearty Almond Cherry Quick Bread is the ultimate summer breakfast! Juicy cherries bring bursts of sweet tart to every bite, while that golden almond streusel on top gives an addicting crunch to every bite.

Almond Cherry Quick Bread

  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (57 grams) unsalted butter, softened
  • ¼ cup (56 grams) vegetable oil
  • 2 large eggs (100 grams), room temperature
  • 1 tablespoon (13 grams) vanilla extract
  • ¾ teaspoon (3 grams) almond extract
  • 1¾ cups (219 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1½ teaspoons (3 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (113 grams) frozen cherries
  • Almond Streusel (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter an 8×4-inch loaf pan.
  2. In a large bowl, whisk together sugar, butter, oil, eggs, and extracts. Add flour, baking powder, cinnamon, and salt, stirring just until moistened. Fold in cherries. Spoon batter into prepared pan. Top with Almond Streusel.
  3. Bake for 30 minutes. Loosely cover with foil, and bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

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Almond Streusel

  • ½ cup (57 grams) sliced almonds
  • ¼ cup plus 2 tablespoons (47 grams) all-purpose flour
  • ¼ cup (57 grams) unsalted butter, melted
  • 2 tablespoons (28 grams) light brown sugar
  • 2 tablespoons (24 grams) granulated sugar
  • ¼ teaspoon kosher salt
  1. In a small bowl, stir together all ingredients with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.

Pro Tip
Streusel keeps well in the freezer, so make double to have on hand to throw on top of muffins, breads, cakes, or pies.

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Next articleCinnamon Roll Cake



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15 Jun



This Cinnamon Roll Cake is the perfect hybrid of breakfast and dessert. The sweet cinnamon-sugar delight of a warm cinnamon roll comes shining through each slice, but takes half the time and effort of making a yeasted dough. 

Cinnamon Roll Cake

  • ½ cup (113 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • 3 large eggs (150 grams)
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (180 grams) whole buttermilk
  • ½ cup (120 grams) sour cream
  • 2 teaspoons (8 grams) vanilla extract
  • Cinnamon-Pecan Streusel (recipe follows)
  • Cream Cheese Glaze (recipe follows)
  • Garnish: chopped pecans
  1. Preheat oven to 350°F (180°C). Spray a Nordic Ware Cinnamon Bun Pull-Aparts Pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In a small bowl, whisk together buttermilk and sour cream. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla.
  4. Spoon three-fourths of batter into prepared pan, smoothing top with an offset spatula. Sprinkle with Cinnamon-Pecan Streusel; top with remaining batter. Using a knife, pull blade back and forth through batter to swirl streusel layer. Smooth top with an offset spatula.
  5. Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle Cream Cheese Glaze onto cake. Garnish with pecans, if desired.

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Cinnamon Pecan Streusel

  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ⅓ cup (38 grams) finely chopped pecans
  • 1 tablespoon (6 grams) ground cinnamon
  • ¼ teaspoon kosher salt
  1. In a small bowl, stir together brown sugar, pecans, cinnamon, and salt until combined.

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Cream Cheese Glaze

  • 2 ounces (56 grams) cream cheese, softened
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 cup (120 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) whole milk
  • ½ teaspoon (2 grams) vanilla extract
  1. In a medium bowl, whisk together cream cheese and butter until smooth. Add confectioners’ sugar, milk, and vanilla, stirring until smooth. Use immediately.

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Next articleMacadamia Cookie Butter Blondies



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14 Jun



Biscoff Cookie Butter and crushed Biscoff Cookies bring warm spice to these Macadamia Cookie Butter Blondies, while chopped macadamia nuts boost the crunch factor. Find more ways with blondies in our May/June 2019 issue!

Macadamia Cookie Butter Blondies

  • 2 cups (440 grams) firmly packed light brown sugar
  • 1 cup (227 grams) unsalted butter, melted and cooled
  • ½ cup (128 grams) creamy cookie butter*, melted
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 large eggs (100 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 2½ cups (313 grams) all-purpose flour
  • ¾ cup (85 grams) roughly chopped macadamia nuts
  • ¾ cup (57 grams) Biscoff cookie pieces, broken up
  1. Preheat oven to 350°F (180°C). Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together brown sugar, melted butter, melted cookie butter, baking powder, and kosher salt until combined. Add eggs, one at a time, whisking well after each addition. Whisk in vanilla. Stir in flour and ½ cup (57 grams) chopped macadamia nuts just until combined.
  3. Sprinkle batter with broken Biscoff cookie pieces and ¼ cup (28 grams) chopped macadamia nuts. Spread batter into prepared pan.
  4. Bake for 25 to 30 minutes. Let cool completely in pan on wire rack. Using excess parchment as handles, remove from pan, and cut into 12 blondies. Store in an airtight container for up to 3 days.

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14 Jun



Why choose between brownies and blondies when you can have both? These blondie-topped brownies are packed with island flavor. Pick up a copy of our May/June 2019 issue for more twists on blondies!

Paradise Blondie Brownies

  • Brownie layer:
  • 1½ cups (340 grams) unsalted butter, melted
  • 2½ cups (500 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • 5 large eggs (250 grams), room temperature
  • 1½ teaspoons (6 grams) vanilla extract
  • 1¼ cups (156 grams) all-purpose flour
  • 1¼ cups (106 grams) Dutch process cocoa powder, sifted
  • 2 teaspoons (4 grams) espresso powder
  • 1 teaspoon (3 grams) kosher salt
  • Blondie layer:
  • ⅔ cup (150 grams) unsalted butter, melted
  • 2 cups (440 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams), room temperature
  • 1¼ teaspoons (5 grams) coconut extract
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ cup (67 grams) salted macadamia nuts, coarsely chopped and divided
  • ½ cup (28 grams) unsweetened coconut flakes*, lightly toasted and divided
  • 4 ounces (113 grams) 64% cacao semisweet chocolate baking bars*, coarsely chopped and divided
  1. Preheat oven to 350°F (180°C). Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. For brownie layer: In the bowl of a stand mixer fitted with the whisk attachment, beat melted butter and sugars at medium speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, cocoa, espresso powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Spoon batter into prepared pan; using a small offset spatula, smooth into an even layer.
  4. Bake for 25 minutes.
  5. Meanwhile, for blondie layer: Clean bowl of a stand mixer and whisk attachment; add melted butter and brown sugar, and beat at medium speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  6. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in ¼ cup (33.5 grams) macadamia nuts, ¼ cup (14 grams) coconut flakes, and 1 ounce (28 grams) chopped chocolate.
  7. Remove brownie layer from oven. Drop heaping tablespoonfuls of blondie batter over top, spreading carefully with a small offset spatula. (Don’t worry if some brownie layer gets swirled in or peeks through.)
  8. Bake for 25 minutes. Sprinkle with remaining 3 ounces (85 grams) chopped chocolate and remaining ¼ cup (33.5 grams) macadamia nuts, gently pressing to adhere. Tent with foil and bake until top is golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes more. Top with remaining ¼ cup (14 grams) coconut flakes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan, and cut into 12 brownies. Store in an airtight container for up to 3 days.

PRO TIP: Be sure to measure out all your ingredients beforehand to make these blondie brownies with ease.

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Next articleGiant Blueberry Bun



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14 Jun



Studded with blueberries and spiced with cinnamon and ginger, meet your new brunch centerpiece. Find more summer-ready buns in our July/August 2019 issue!

Giant Blueberry Bun

  • 4¼ to 4½ cups (531 to 563 grams) all-purpose flour, divided
  • ⅓ cup (67 grams) granulated sugar
  • 1 (0.25-ounce) package (7 grams) active dry yeast
  • 2¼ teaspoons (6 grams) kosher salt, divided
  • 1¼ cups (300 grams) whole milk
  • 1 cup (227 grams) unsalted butter, softened and divided
  • 1 large egg (50 grams)
  • ¾ cup (165 grams) firmly packed light brown sugar
  • 2 teaspoons (4 grams) ground cinnamon
  • ½ teaspoon (1 gram) ground ginger
  • ¾ cup (90 grams) fresh blueberries, divided Berry Glaze (recipe follows)
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, granulated sugar, yeast, and 2 teaspoons (6 grams) salt.
  2. In a medium saucepan, heat milk and ½ cup (113.5 grams) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add egg, and beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl as needed.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape dough hook and sides of bowl as needed. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon at a time, if necessary. (Dough should pass the windowpane test [see PRO TIP on page 81] but may still stick slightly to sides of bowl.)
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour. (See Make Ahead tip on page 77 for make-ahead method.)
  5. Spray a 9-inch springform pan with cooking spray; line bottom of pan with parchment paper.
  6. In a medium bowl, stir together brown sugar, cinnamon, ginger, and remaining ¼ teaspoon salt.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. On a lightly floured surface, roll dough into a 12 ×10-inch rectangle. Using a small offset spatula, spread remaining ½ cup (113.5 grams) butter onto dough. Sprinkle with brown sugar mixture. (Layer will be thick.) Using a pizza cutter, cut dough crosswise into 4 (about 10×3-inch) strips. Scatter ½ cup (60 grams) blueberries over strips, lightly pressing into dough. Gently roll up 1 strip. Continue to roll each remaining strip around previous, creating a spiral. Secure ends of outer layer with thin wooden picks, if necessary. Place bun in prepared pan. (Bun will not completely fill pan at this point.) Gently tuck remaining ¼ cup (30 grams) blueberries into spiral as desired. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes. Remove any wooden picks.
  8. Line a rimmed baking sheet with foil, and place on bottom rack of oven to catch any drips. Preheat oven to 350°F (180°C).
  9. Bake on center rack of oven for 15 minutes. Loosely cover with foil, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 1 hour more. Let cool in pan on a wire rack for 30 minutes. Remove from pan, and drizzle with Berry Glaze.

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Berry Glaze

  • 2 cups (240 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) whole milk
  • 1 tablespoon (20 grams) high-quality blueberry jam (see Note)
  1. In a small bowl, stir together all ingredients until smooth. Use immediately.

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11 Jun

Group photo with our editor-in-chief, Brian Hart Hoffman, from our first baking retreat in May, 2019, to the San Francisco Cooking School.

Our first ever baking retreat to San Francisco from May 3-5 was a huge success! But don’t just take our word for it, see what our Bakecationers had to say after we reached out to them for their thoughts on the trip!

The first ever #bakecation with Bake From Scratch was an incredible experience! There’s nothing better than baking alongside other passionate bakers, and having plenty of fun and delicious food along the way. This is one baking experience I will always remember!

I have taken many cooking/baking classes and this one is at the top. Information gained and bakers met really made this a #bakecation.

Everything I’ve come to love about Bake from Scratch magazine I experienced ten-fold in the baking retreat! Along with the fabulous food and spot-on instruction, the conversation and laughter shared over rising dough or wine glasses with fellow bakers was an absolute highlight!

An amazing opportunity to immerse myself in baking with new knowledge and friendships gained. I came home inspired and confident to replicate the techniques and recipes we learned at home.

You nailed it! The staff both from Bake from Scratch and San Francisco Cooking School, the swag, the curriculum, the meals, the facilities, the planning…everything was top notch.

Don’t miss out on our next #bakecation to Tutka Bay Lodge on August 21-24, 2019. There are only a few spots left, so reserve yours today! With our France Baking Retreat sold out, this is your last chance to join a Bake from Scratch Baking Retreat in 2019!


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11 Jun



Classic shortbread gets a summertime makeover in these zesty Lime Shortbread Bars. Adding lime zest to the dough adds a bite of freshness and plays up the buttery flavor of shortbread you know and crave.

Lime Shortbread Bars

  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 2 cups (250 grams) all-purpose flour
  • 1½ tablespoons (4.5 grams) grated lime zest
  • 1 tablespoon (7 grams) confectioners’ sugar
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add flour and zest, beating until dough comes together. Press dough into an ungreased 9-inch square baking pan. Prick dough all over with a fork.
  3. Bake until lightly browned, 30 to 35 minutes. Cut into squares while still hot in pan. Let cool completely. Remove from pan; sprinkle with confectioners’ sugar.

PRO TIP
Pricking the tops of bars before baking allows moisture to escape and creates a crispy bar.

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