Posted: 9/11/2013 10:19:47 AM EDT
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Yesterday I was reading something about hardtack and it reminded me of shortbread...so I made some!
I'd never made it before and my favorite is actually Walker's that you can buy pretty much anywhere. I had it while in Scotland and it tastes the same. Same can't be said for the Guinness here and in Ireland. But anyway, here's what I did/mixed: 1 stick of butter (left out to soften) 1/2 cup powdered sugar 1 cup flour pinch of salt I folded all the ingredients except the butter together then with my hands I mixed in the butter. I didn't feel like breaking out the big mixer so that's why I used my hands. It worked just fine. I rolled it into a big ball, flattened it out with my hands to about 1/2" thick and then popped it in the freezer for 3-5mins. I took it out, cut out some cookies and baked them for about 10mins. at 350F. They taste great!! Not as good as the walker's, but good enough. I don't like the consistency of them. They ended up like a fragile/chewy cookie instead of a more solidified state. I'm thinking that either less butter should be used or maybe bake them at a higher heat. Any thoughts there? Thanks -Emt1581 |
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Quoted:
Yesterday I was reading something about hardtack and it reminded me of shortbread...so I made some! I'd never made it before and my favorite is actually Walker's that you can buy pretty much anywhere. I had it while in Scotland and it tastes the same. Same can't be said for the Guinness here and in Ireland. But anyway, here's what I did/mixed: 1 stick of butter (left out to soften) 1/2 cup powdered sugar 1 cup flour pinch of salt I folded all the ingredients except the butter together then with my hands I mixed in the butter. I didn't feel like breaking out the big mixer so that's why I used my hands. It worked just fine. I rolled it into a big ball, flattened it out with my hands to about 1/2" thick and then popped it in the freezer for 3-5mins. I took it out, cut out some cookies and baked them for about 10mins. at 350F. They taste great!! Not as good as the walker's, but good enough. I don't like the consistency of them. They ended up like a fragile/chewy cookie instead of a more solidified state. I'm thinking that either less butter should be used or maybe bake them at a higher heat. Any thoughts there? Thanks -Emt1581 The one good recipe I tried, and I forget where it is, involved an interesting recipe that substituted some oat floor for some of the wheat flour to minimize the development of gluten. It also involved an interesting technique in the oven. You would bake at a relatively high temp for several minutes, then reduce the temp for several minutes, then turn off the heat, crack the oven door and let it slowly cool. I learned to tell by appearance when it was time to cut off the oven. I turned out several really good batches. Haven't done it in some time though. All this is to say that I think the trick is in the cooking. I would actually use a little more butter then the recipe called for just to get the dough to come together with less effort. Using the oat flour and avoiding overworking the dough and developing too much gluten kept the consistency of the finished product great. The cooking technique resulted in perfectly cooked pieces. Just a hint golden brown around the edges and constantly dried throughout. I do remember if you botch the timing on the oven the results were less impressive. |
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Quoted:
The one good recipe I tried, and I forget where it is, involved an interesting recipe that substituted some oat floor for some of the wheat flour to minimize the development of gluten. It also involved an interesting technique in the oven. You would bake at a relatively high temp for several minutes, then reduce the temp for several minutes, then turn off the heat, crack the oven door and let it slowly cool. I learned to tell by appearance when it was time to cut off the oven. I turned out several really good batches. Haven't done it in some time though. All this is to say that I think the trick is in the cooking. I would actually use a little more butter then the recipe called for just to get the dough to come together with less effort. Using the oat flour and avoiding overworking the dough and developing too much gluten kept the consistency of the finished product great. The cooking technique resulted in perfectly cooked pieces. Just a hint golden brown around the edges and constantly dried throughout. I do remember if you botch the timing on the oven the results were less impressive. Quoted:
Quoted:
Yesterday I was reading something about hardtack and it reminded me of shortbread...so I made some! I'd never made it before and my favorite is actually Walker's that you can buy pretty much anywhere. I had it while in Scotland and it tastes the same. Same can't be said for the Guinness here and in Ireland. But anyway, here's what I did/mixed: 1 stick of butter (left out to soften) 1/2 cup powdered sugar 1 cup flour pinch of salt I folded all the ingredients except the butter together then with my hands I mixed in the butter. I didn't feel like breaking out the big mixer so that's why I used my hands. It worked just fine. I rolled it into a big ball, flattened it out with my hands to about 1/2" thick and then popped it in the freezer for 3-5mins. I took it out, cut out some cookies and baked them for about 10mins. at 350F. They taste great!! Not as good as the walker's, but good enough. I don't like the consistency of them. They ended up like a fragile/chewy cookie instead of a more solidified state. I'm thinking that either less butter should be used or maybe bake them at a higher heat. Any thoughts there? Thanks -Emt1581 The one good recipe I tried, and I forget where it is, involved an interesting recipe that substituted some oat floor for some of the wheat flour to minimize the development of gluten. It also involved an interesting technique in the oven. You would bake at a relatively high temp for several minutes, then reduce the temp for several minutes, then turn off the heat, crack the oven door and let it slowly cool. I learned to tell by appearance when it was time to cut off the oven. I turned out several really good batches. Haven't done it in some time though. All this is to say that I think the trick is in the cooking. I would actually use a little more butter then the recipe called for just to get the dough to come together with less effort. Using the oat flour and avoiding overworking the dough and developing too much gluten kept the consistency of the finished product great. The cooking technique resulted in perfectly cooked pieces. Just a hint golden brown around the edges and constantly dried throughout. I do remember if you botch the timing on the oven the results were less impressive. Ok, and that's what I thought...turn up the temp and watch for the golden color. I'm betting that letting the oven door open lets moisture escape. Thanks -Emt1581 |
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Quoted:
Ok, and that's what I thought...turn up the temp and watch for the golden color. I'm betting that letting the oven door open lets moisture escape. Thanks -Emt1581 Quoted:
Quoted:
Quoted:
Yesterday I was reading something about hardtack and it reminded me of shortbread...so I made some! I'd never made it before and my favorite is actually Walker's that you can buy pretty much anywhere. I had it while in Scotland and it tastes the same. Same can't be said for the Guinness here and in Ireland. But anyway, here's what I did/mixed: 1 stick of butter (left out to soften) 1/2 cup powdered sugar 1 cup flour pinch of salt I folded all the ingredients except the butter together then with my hands I mixed in the butter. I didn't feel like breaking out the big mixer so that's why I used my hands. It worked just fine. I rolled it into a big ball, flattened it out with my hands to about 1/2" thick and then popped it in the freezer for 3-5mins. I took it out, cut out some cookies and baked them for about 10mins. at 350F. They taste great!! Not as good as the walker's, but good enough. I don't like the consistency of them. They ended up like a fragile/chewy cookie instead of a more solidified state. I'm thinking that either less butter should be used or maybe bake them at a higher heat. Any thoughts there? Thanks -Emt1581 The one good recipe I tried, and I forget where it is, involved an interesting recipe that substituted some oat floor for some of the wheat flour to minimize the development of gluten. It also involved an interesting technique in the oven. You would bake at a relatively high temp for several minutes, then reduce the temp for several minutes, then turn off the heat, crack the oven door and let it slowly cool. I learned to tell by appearance when it was time to cut off the oven. I turned out several really good batches. Haven't done it in some time though. All this is to say that I think the trick is in the cooking. I would actually use a little more butter then the recipe called for just to get the dough to come together with less effort. Using the oat flour and avoiding overworking the dough and developing too much gluten kept the consistency of the finished product great. The cooking technique resulted in perfectly cooked pieces. Just a hint golden brown around the edges and constantly dried throughout. I do remember if you botch the timing on the oven the results were less impressive. Ok, and that's what I thought...turn up the temp and watch for the golden color. I'm betting that letting the oven door open lets moisture escape. Thanks -Emt1581 Basically yeah. I would keep a close eye on it while the temp was high. You could actually see it cooking from the outside edge in towards the center. Where it was cooked the dough was clearly set and firmed. The uncooked area was stilly shiny and soft looking. I would cook mine as one big piece and sliced it up like a pizza. So as it cooked when there was just a small area in the center that still looked uncooked I would lower the temp. Id leave it there till the whole thing was setup and just barely golden around the edge then cut off the oven and prop the door open with a wooden spoon. It turned out great once I got the hang of it. And try the oat flour too. Substitute it for about a third of a cup of your wheat floor. If adds a subtle flavor but makes a real difference in texture because it reduces gluten development. Remember shortbread is more of a biscuit. Your not making pizza crust so you want to avoid overworking the dough and developing gluten that will make the shortbread tough. |
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Quoted:
Basically yeah. I would keep a close eye on it while the temp was high. You could actually see it cooking from the outside edge in towards the center. Where it was cooked the dough was clearly set and firmed. The uncooked area was stilly shiny and soft looking. I would cook mine as one big piece and sliced it up like a pizza. So as it cooked when there was just a small area in the center that still looked uncooked I would lower the temp. Id leave it there till the whole thing was setup and just barely golden around the edge then cut off the oven and prop the door open with a wooden spoon. It turned out great once I got the hang of it. And try the oat flour too. Substitute it for about a third of a cup of your wheat floor. If adds a subtle flavor but makes a real difference in texture because it reduces gluten development. Remember shortbread is more of a biscuit. Your not making pizza crust so you want to avoid overworking the dough and developing gluten that will make the shortbread tough. I did the pizza thing at the same time and it turned out better than the star shapes I cookie cut. So it'll be pizza from now one. However, I'll have to try the higher temp...say 475?....and then lower it after the edges golden. Thanks -Emt1581 |
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Quoted:
I did the pizza thing at the same time and it turned out better than the star shapes I cookie cut. So it'll be pizza from now one. However, I'll have to try the higher temp...say 475?....and then lower it after the edges golden. Thanks -Emt1581 Quoted:
Quoted:
Basically yeah. I would keep a close eye on it while the temp was high. You could actually see it cooking from the outside edge in towards the center. Where it was cooked the dough was clearly set and firmed. The uncooked area was stilly shiny and soft looking. I would cook mine as one big piece and sliced it up like a pizza. So as it cooked when there was just a small area in the center that still looked uncooked I would lower the temp. Id leave it there till the whole thing was setup and just barely golden around the edge then cut off the oven and prop the door open with a wooden spoon. It turned out great once I got the hang of it. And try the oat flour too. Substitute it for about a third of a cup of your wheat floor. If adds a subtle flavor but makes a real difference in texture because it reduces gluten development. Remember shortbread is more of a biscuit. Your not making pizza crust so you want to avoid overworking the dough and developing gluten that will make the shortbread tough. I did the pizza thing at the same time and it turned out better than the star shapes I cookie cut. So it'll be pizza from now one. However, I'll have to try the higher temp...say 475?....and then lower it after the edges golden. Thanks -Emt1581 Dont think it was that high but close. I need to just find that damn recipe for you. |