Posts Tagged ‘biscuit’

Doughs by Hand

Tuesday, August 14th, 2012
Bacon Date Scones with Rosemary

Bacon Date Scones with Rosemary

Tuesday Tip

Dough by Hand

Recently I’ve been making all pie, biscuit, scone, and now galette dough by hand with a fork, pastry blender and my fingers. This is the only way to go. Once you do it a few times and know the look, feel, and texture of the dough you won’t go back to a processor or mixer. I’ve found this is the best way to ensure a light, tender, flaky crust or baked good. Plus, in the end it takes no longer than pulling out a machine and cleaning it after use. It’s also more fun to get your hands messy.
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Lemon Shortbread Cookies

Saturday, February 5th, 2011
Lemon Shortbread Cookies

Lemon Shortbread Cookies

Adapted from Ratio by Michael Ruhlman

This cookie is based on the basic 1-2-3 Cookie Dough ratio – 1 part sugar, 2 parts butter, 3 parts flour.  (Read more about cooking ratios here, Ratio by Michael Ruhlman). Any type of cookie can be created based on this common ratio.  I was going to add poppy seeds, but was out.  (Ah well, next time).  If you take out the vanilla, lemon zest, and salt, you have a plain shortbread cookie.  You can vary this recipe by adding in poppy seeds, rolling the cookie in ground nuts, changing out the flavoring extract, using some brown sugar in place of granulated sugar, etc.  This basic ratio will always give a shortbread cookie though.
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