Tuesday, September 25, 2012

[MC-AllEthnic-Recipes] Brown Butter Chai Shortbread - 12g Carbohydrate; 1g Dietary Fiber

  

                        * Exported from MasterCook *                           Brown Butter Chai Shortbread    Recipe By     :  Serving Size  : 36    Preparation Time :0:00  Categories    : LowCal (Less than 300 cals)     LowerCarbs      Amount  Measure       Ingredient -- Preparation Method  --------  ------------  --------------------------------       3/4           cup  unsalted butter -- browned and cooled       3/4           cup  unsalted butter -- softened and cubed       3/4           cup  granulated sugar    2 1/4           cups  all-purpose flour       3/4           cup  whole wheat flour    3                     tea bags -- chai flavoured    Cube the first 3/4 cup of unsalted butter and place in a saucepan on medium heat to brown. Let it melt and keep stirring, scraping along the bottom. Be careful you may get tired of watching the butter brown (I know I did!) and turn away, but then when you come back you'll have found your butter too far gone. You're looking for a nice dark caramel colour, once reached strain into a bowl through cheesecloth or small wire strainer to get rid of the chunks you do not want. Set aside to cool.    Preheat oven to 350 degrees and line a cookie sheet with parchment paper.    Cream the rest of your 3/4 cup of butter with your sugar in a large mixing bowl, then cream the cooled browned butter.     Add your all-purpose flour, whole wheat flour, and the contents of your tea bags (discard the tea bag itself after dumping the tea into the bowl). This is where it's handy to have everything set or a kitchen helper because your going to get your hands messy. With your hands, mix all the ingredients with your hands so everything looks like the size of peas. It will be a motion close to rubbing your fingers against your thumb.    Once the size of peas dump onto a counter. This is where the kneading begins. It may not look like it will stick, but it will come together. Having good wrist muscles and putting some power behind the kneading is key. Grab some dough and press with the heel of your hand and push the dough into the pile. You will need to flip/turn and grab hunks of dough to keep doing this until it comes a bit together. Then the real folding and kneading action will occur. Fluffy shortbread is about getting the most air into the dough, so fold the dough on top one another. Most people stop kneading shortbread when the dough turns into a ball, but you need to keep going. You want the dough to have a very smooth surface and if you drop the ball slightly on the counter you can almost see and hear the dough do a bit of a sigh and you should be able to make indents with your fingers very easily.    Roll out the dough to whatever thickness you wish. The thinner you roll the dough, the crunchier the shortbread will be with a bit of a flaky interior. I prefer mine thicker (note – sometimes I got carried away and did them too thin- rolling is relaxing for me!) because then it has more of a soft texture once bitten into. Cut them into any square or circluar shape you want. Place on the cookie sheet and bake for 15 minutes or until golden on the bottom. You do not want to overbake shortbread, it will dry out.    Place on a cookie rack and cool. Keep in an airtight container. You can eat them the day they are baked, but they taste better when matured at least overnight.    Makes slightly over 3 dozen cookies.  Prep time: 45 mins  Cook time: 15 mins  Total time: 1 hour    NOTES: If your butter is hard, take it out in the morning and let it soften in your mixing bowl through out the day. Warm hands and good wrist muscles are key. If your hands are cool it will take a bit longer to come together.    ChupaNote: I used brown sugar. Worked fine. I replaced the whole wheat flour with whole wheat pastry flour, which I needed to use up. I added 1/2 teaspoon Aleppo red pepper for some zing: hot and spicy instead of just spicy. Could have used more. Rolling it onto a parchment lined jelly rolly pan, I scored it, sprinkling with turbinado sugar before baking for 13 minutes.     Source:    "Adapted from Tea with Me"  S(Formatted by Chupa Babi):    "Sept 2012"  Yield:    "36 cookies"                                      - - - - - - - - - - - - - - - - - - -     Per Serving (excluding unknown items): 121 Calories; 8g Fat (56.9% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 2mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 Fat; 1/2 Other Carbohydrates.      Nutr. Assoc. : 0 0 0 0 0 0

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