Perfect texture! |
Ready for the oven |
This week’s Baked Sunday Mornings challenge is for Classic Shortbread with Fleur de Sel. John graduated from high school in Aberdeen, Scotland, and I was practically raised by Brits, so we were really looking forward to this recipe. The surprise ingredient is Rice Flour – I’d never used it before and it has such an interesting texture.
Lovely with a cuppa! |
I mis-read the recipe and mixed the 1 Tablespoon of Fleur de Sel into the dough instead of sprinkling it on top. As you can imagine, that made it a bit too salty! So, rather than scrap the dough and start over, I used it as was and sprinkled Demerara Sugar on top to offset the saltiness.
The texture and flavor of this shortbread is lovely and perfect with a cup of tea. Next time, I’d like to mix in some of the flavors suggested by the Baked Boys – citrus, vanilla, or more intensely flavored sugar.
Wishing all my fellow *Bakesters* a fabulous New Year!
Laura (Tutti Dolci) says
Beautiful shortbread! Happy New Year, Susan!
Paula @ Vintage Kitchen says
I want to try this shortbread, the salt should be interesting. I made it with rice flour, Nancy Silverton´s recipe has it, and it is a wonderful texture isn´t it? Have the best beginning of 2013 Susan!
Katerina says
Hi Susan! The shortbread looks perfect with a cup of tea! I wish to you a very prosperous and full of love and happiness New Year!
Have Apron....Will Bake says
Love the tea setting pic with the cards. Perfect combo. And I really like how you made your shortbread. They look wonderful. Great idea to sprinkle sugar to offset salt.
I think I’d like to try different flavours as well.
Kris' Kitchen says
When the fleur de sel is in the title it is an easy assumption that it would be added to the dough. But, I like the sugared topping…at first I was worried that it was sel gris or something similar in large quantities…so funny. You made a good save. This was an easy recipe made in the molds…I’m sure you will bake shortbread again when yours arrives. I’m sure John had fun with this one too. Happy New Year!
Yael Even says
Beautiful Susan! Wishing you a Happy New Year!
Elaine says
What a great tip on saving the dough. I really like the color the demerara sugar gives the shortbread and your tea setting looks perfect. I hope you and John have a wonderful New Year, Susan!
Anne@FromMySweetHeart says
Susan….I love the way you think on your feet! Your shortbread is just beautiful and using the demerara sugar was a brilliant idea! I also love your tea set! (Isn’t that crazy, but one of the best things about blogging is looking at everyone else’s stuff!). Your pictures are just beautiful! Thanks for all your help with this group and I hope you have a wonderful New Year! : )
erinstar41 says
Love the demerara sugar idea, I put that on lots of things! I went semi rogue and put vanilla and citrus in mine. Tasty!
mike509 says
What a great save! I love salt, so maybe they wouldn’t have been too salty for me – but glad you were able to salvage them. They look specatacular – love the edging pattern!
Kathy says
Sounds like you made a great save with the demerara sugar! Beautiful shortbread, Susan!! It looks like something right up my ally…perfect with my tea! I’d love to give this one a try! Happy New Year again!
Chelly says
The sugar looks so pretty on top, Susan! Great save!
baked on says
Just call yours “Sweet & Salty Shortbread”! I think the Baked guys would approve! 😉
Ella - Home Cooking Adventure says
This looks soo good! I am a pretty big fan of bread of any kind:) this is something I will definitely need to try! Happy New Year!
trustyourcape says
I love looking at all of the different ways we cut up the shortbread discs! I like your variation with the tined edge, too. Good save on the sugar. I saw one another comment that you said you oversalted and when I first looked at your picture, I thought, “WOAH, NELLY! She sure did!” Glad it was sugar, LOL. Because that would have been overkill for even my salt-loving self!
Mary Hirsch says
So, you adopted “Bakesters” as your group’s moniker. I think I voted for it on Facebook and I am not even a member of the tribe. I just love shortbread and often over-pay for the Scottish-looking box of them in the grocery store. I think it contains 8 shortbread cookies. Way to save that recipe, Susan. Now I can confess. When I was making the chocolate mousse for my neighbor’s Christmas Open House, I put 1 cup of sugar into the mix instead of 3 tsp of sugar. Not wanting to start over, I tasted it, “Not Bad, Mary,”I thought. So I called Melissa (who doesn’t put sugar in anything!!!) and explained my plight. She told me to go with it. In the end, the crowd loved it. That’s the end of my sweet story. And, I wish you and John and Braveheart a sweet year ahead.