Finally got one day, one day, with no schedule of anything that involves going out or working on the computer. So I baked these Vanilla Hearts, one afternoon, just in time for my afternoon tea break.
This shortbread is from the book of Practical Cookies I bought from my baking teacher. I’ve been wondering of what shortbread really is. I mean, is it bread, is it cookie? If it’s a simple bread, why short? Shortbread? If it’s cookie, why they call it bread? Shortbread?
Man, this drove me crazy.
Instead of hitting the internet to find the definition, I decided to just jump off the cliff: bake and experience them myself. So then I will get a definition of my own. And I got one. Check it out:
A very thick, rich, sweet, crumbly, eggless biscuit that guarantee to fill your afternoon with sweet and happy crumbs.
For logic comparison though, here is a definition from Wikipedia:
Shortbread is a type of biscuit (US: cookie) which is traditionally made from one part sugar, two parts butter and three parts flour, although other ingredients like ground rice or cornflour (US: cornstarch) are sometimes added to alter the texture. It is baked at a low temperature to avoid browning; when cooked it should be white or a light golden brown. Shortbread is generally associated with Scotland although it is also made in Denmark and in other countries.
You’ll find other sophisticated definition on the net. Just hit Google and type shortbread as the keyword. But for me, shortbread is just as simple as “the easiest biscuit that I will bake again and again“.
The recipe, you say? Well, I need to do some tweaking on the recipe before it’s ready to be published. You know, like I usually do to every foreign recipe. Now it’s Scottish, huh? Cool.
You see my shortbread’s texture is rough on the surface, because I used plain sugar instead of caster like what was suggested by the recipe. So I plan to substitute with powdered sugar to make it smoother and melter in your mouth. I also would like to roll it thicker, because it tends to flatten a little bit. Stubborn me, I didn’t roll it to 1 inch thickness like the recipe says because I thought it would be too thick. I will be a total follower next time.
About my question earlier. Although after enjoying the outcome I couldn’t care less about the definition, when they were quickly gone I found myself right where I started. So it is a cookie! However, still, why bread? Short—bread?
Stay tune for the answer. And —the recipe.
Update: the recipe!
Ow, alright, alright… here is the recipe..
150 g mentega (bukan margarin), potong-potong kecil, plus ekstra untuk mengoles loyang
225 g tepung terigu serba guna
125 g gula kastor, kalo gak ada, gula biasa diblender hingga butirannya kecil-kecil. Gula biasa akan menghasilkan permukaan dan tekstur yang lebih kasar/crunchy, walaupun tetap enak.
1 sdt ekstrak atau essence vanilla
- Olesi loyang dengan mentega tipis-tipis. Panaskan oven 180 derajat Celcius.
- Ayak tepung ke dalam mangkok besar. Masukkan mentega, rub dengan jari-jari tangan (bukan diremas) hingga berbutir-butir.
- Masukkan gula kastor dan ekstrak/essence vanilla, aduk dengan tangan hingga menjadi adonan yang dapat dibentuk.
- Gilas adonan setebal 2,5 cm dan cetak bentuk hati. Atur kue dalam loyang, panggang kurang lebih 15-20 menit hingga kuning keemasan. Dinginkan di atas rak.