Saturday, October 23, 2010

peach brown butter shortbread




peach brown butter shortbread
adapted from smitten kitchen
makes 9, 3″x3″ squares, this recipe can be easily doubled
1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon  salt
1/2 cup (1 stick) cold unsalted butter
1 large egg
1-2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)
** Please note there is 1/2 cooling period between the first and second step**
1
Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).
2
Preheat the oven to 375°F.

Butter a 9×13 inch pan, or spray it with a nonstick spray.
3
In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk.
4
Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly.
5
Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.
This should for 3-4 days in the fridge.


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