Recipes

Scottish Sharp-Cheddar Shortbread

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Scottish Sharp-Cheddar Shortbread

Scottish Sharp-Cheddar Shortbread

amanda

Equipment

  • - Stand Mixer: An electric kitchen appliance with powerful motor for mixing ingredients easily and efficiently.

  • - Silicone Baking Mat: Non-stick silicone baking mats, perfect for rolling dough and ensuring an even bake.

  • - Rolling Pin: A cylindrical tool used to flatten or shape dough, ideal for shortbread recipes.

  • - Chef's Knife Set: A versatile knife set for slicing, dicing, and chopping ingredients with precision.

  • - Cutting Board: Durable, non-slip surface for safely preparing ingredients.

  • - Measuring Cups and Spoons Set: Essential for accurate ingredient measurements, a must in baking recipes.

  • - Pastry Brush: Used for brushing liquids, such as egg wash or melted butter, onto pastries.

  • - Digital Kitchen Scale: Precision scale for exact measurements, crucial in baking recipes like shortbread.

  • - Silicone Ice Cube Trays: Ideal for creating uniform ice cubes, which can be used to chill dough or shortbread.

  • - Piping Bags and Tips Set: Useful for decorating baked goods with icing or cream, enhancing presentation.

  • - Nonstick Baking Sheet (Silicone): Easily cleanable and nonstick, perfect for baking shortbread without sticking.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, at room temperature

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • Pinch of cayenne pepper

  • 8 ounces extra-sharp white Cheddar cheese, finely shredded

  • 1 cup unbleached all-purpose flour

Instructions

1

Instruction 1

Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
2

Instruction 2

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
3

Instruction 3

On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
4

Instruction 4

Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
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