The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Shortbread

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loydb's picture
loydb

It's kickoff week for the Inside the Jewish Bakery Challenge - Semester 1. We're starting off with Mohn bars.

The bars are made up of three sub-recipes: 1-2-3 dough, a poppyseed filling, and streusel on the top. I used KA bread flour instead of home milled this time.

Baking notes:

  • The food processor did nothing for my poppy seeds -- I ended up using my blender, which did a great job.
  • I ended up adding almost a half cup extra of water while boiling the poppyseed mix.
  • Also, through bad reading, I boiled the honey rather than adding it at the end.
  • I cooked the shortbread an extra 10 minutes to get some color into it (and it's still pretty pale)
  • I cooked the final bars an extra 15 minutes, with the broiler on for the last 2 mins, to get the streusel browned

These bars are illustrative of why I'm in the challenge -- they have a (wonderful) flavor that I've never encountered, and would have never thought to try. I'm hoping there's still half a pan left for my wife to take to the office tomorrow, I really don't need to eat all of these :)

 

 

 

 

 

 

 

 

 

punainenkettu's picture

Red White and Blue Shortbreads

July 4, 2010 - 9:08am -- punainenkettu

Made these for my Blog for the 4th and they turned out great! Just wanted to share the tasty love.  The shortbreds were lovely and flakey and just right. This is the best recipe I have ever used. It is slightly adapted from one I found in a southern living cookbook, but I used less butter. 


http://bolognatobolognese.blogspot.com/2010/07/red-white-and-blue-shortcake.html


 


Enjoy!


Shannon

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