I've been sick at home all weekend and going a little stir crazy so I decided to make some cookies. I got this recipe from my Baked - New Frontiers in Baking by Matt Lewis and Renato Poliafito. (The book I used for my delicious chocolate chip cookies from last week.) The recipe is for Milionaire's Shortbread, which is basically a fancy twix bar with shortbread covered in a layer of caramel and chocolate. I decided the shortbread had enough sugar and butter in it for me!
1. Preheat the oven to 250 degrees and prepare the bottom and sides of a baking pan. (The recipe calls for buttering but I prefer to use high heat spray on canola oil.)
2. Cream 1/2 cup sugar and 2 1/2 sticks of unsalted butter.
3. Add 1 large slightly beaten egg yolk and 2 cups all purpose flour.
4. Gently work the dough until it fits the bottom of the baking pan. Prick with a fork and bake for 22 minutes, until golden brown.
(Note - I sprinkled the top with a little sea salt, which led to delicious results.)
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