NOTES BEFORE STARTING:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
1 cup Mix weighs approx. 125g.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
We suggest using our new sweetener blend, S'WEEET! Baking Blend, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's usually best to do so by weight and not volume.
COOKIE TIPS:
1. We suggest using our new sweetener blend, S'WEEET! Baking Blend for our cookie recipes because we think it makes the best cookies!
2. If cookies are baked right after mixing they will spread more. If cookies rest they will spread and flatten less. If the cookies are refrigerated and baked cold they will be taller and not spread as much. Most bakers have a preference for each type of cookie/recipe.
3. We suggest baking off one cookie before baking the entire batch. This way, if you use substitutions (e.g. different sweeteners) or you don't weigh your ingredients, you can adjust the dough with a tablespoon more mix if the cookie is too flat, or add a little more soft butter or 1-2 tsp of liquid if the cookie doesn't spread enough.
TIPS:
1. Melted butter should be warm not hot when adding to a recipe.
2. For a yummy flavor profile I like to replace 2 T of the butter with 2 T ghee.
3. You can also add in other flavorings or additions like nuts, (pictured with pistachios) dried fruit or citrus zest. You can also dip in melted chocolate chips.
4.This recipe can also be made in the food processor.
5. If using a round pan, cut dough into wedges (like pieces of pie). Cut into rectangles or squares if using a square or rectangle pan. You can also roll into a cylinder and slice the dough. See below for cutout cookies.
5. Bake times may need to be adjusted, keep a close eye so they don't over-brown..
INGREDIENTS
1 1/2 C MULTI-USE BAKERY MIX (187g)
1/3 C S'WEEET! Baking Blend (47g) *see above for substitutions
6 T Melted Butter (84g)
2-5 t Water
1 t Vanilla Extract
DIRECTIONS:
1. Preheat your oven to 325°F.
2. Butter a pie pan or an 8 x 8 or 7 x 11 inch casserole pan or line a sheet pan with parchment paper if you plan to roll and cut the dough into individual cookies prior to baking.
3. In a medium-size bowl, combine all of the ingredients until a crumbly mixture forms, but holds together nicely when squeezed. Add another teaspoon of water or extract if needed.
4. Press the dough evenly into your prepared pan.
5. Use a knife to score cut lines and a fork to poke holes before baking.
6. Refrigerate for 30 minutes.
7. Bake for about 20 minutes until edges are beginning to turn golden. Turn off the oven.
8. Remove the shortbread and cool a few minutes before re-cutting along the cut lines. If any squares in the middle stay soft after cooling, gently remove and place on a pan in a warm oven (200-250 degrees) to crisp up, 5-15 minutes.
TO ROLL AND CUT OUT SHAPES:
Roll the dough out to about 1/4-1/3 inch (not too thin), cut shapes and bake on a cookie sheet just until turning golden, about 10 minutes. Turn off the oven and let the cookies rest 5-10 minutes with the oven door open. Watch them carefully so they don't over brown!