Friday, May 16, 2008

gary danko: vanilla shortbread

320 g. (1 and 1/2 cups) granulated sugar
320 g. (1 cup and 6 tablespoons) butter, room temp
110 g. (7) egg yolks
450 g. (3 cups) all-purpose flour
30 g. (7 teaspons) baking powder

cream the butter and sugar together.

add the egg yolks one at a time.

sift the flour and baking powder and add to the mixture.

paddle just until incorporated.

chill for at least 4 hours.

spray and sugar 12 ringmolds. roll the dough i/8" thick in ring molds that are the same size. *if they are not baked in ringmolds, they will spread. bake in a preheated oven at 350 until golden (you will have to watch them)

**since i did not have that many ring molds, i baked them in muffin tins... use 1/8 cup measure... the one pictured uses 1/4 cups and they were a bit too big.

this is part one of six for the vanilla shortbread with bittersweet chocolate ganache recipe

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