Shortbreads from left to proper: ‘ulu cacao nib, cornmeal and poached orange, kiawe and brown sugar. Picture: Martha Cheng

 

 

In our April subject, we spotlight three regionally grown and floor flours: ‘ulu, kiawe and cornmeal. In baking, ‘ulu’s fruity and nutty aromas appear to increase; the coarse floor cornmeal provides crunch; and kiawe flour lends a toasted coconut and molasses taste and additional crispness. We discovered shortbreads a enjoyable option to spotlight the nuances of every. The recipes, tailored from Roxana Jullapat’s einkorn shortbread recipe, are related, with the portions adjusted for every of the flours’ properties and additions to enhance their flavors. Consider these recipes as a beginning information in your personal experimentations with the completely different flours, and choose up our April subject to learn extra in regards to the Hawai‘i ‘Ulu Cooperative ‘ulu flour, Wai‘anae Gold kiawe flour, and Nalo Orange cornmeal.

 

‘Ulu cacao nib shortbread

Makes about 12

  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • ½ cup (1 stick) chilly unsalted butter, lower into ½ inch items
  • ½ cup entire and unpeeled ‘ulu flour
  • ¾ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ cup cacao nibs

 

Preheat the oven to 300 levels. Pulse sugar and powdered sugar in a meals processor to mix. Add butter and pulse till the consistency of buttercream. Add ‘ulu flour, all-purpose flour and salt and pulse till dough comes collectively. Add the cacao nibs and pulse till they’re distributed all through the dough.

 

Place dough on a sheet of parchment paper and form right into a tough sq.. Place one other sheet of parchment paper on prime and roll out the dough to about ¼ to ⅓ inch thick. Will probably be roughly 8 by 8 inches. Take away the highest sheet of parchment paper, and utilizing a pointy knife, lower the dough into rectangles of your required dimension. (I like them about 2 ½ by 3 ½ inches.) With a spatula, rigorously switch the cookies to a parchment-lined baking sheet, spacing them 1 inch aside.

 

Bake cookies, rotating baking sheet midway, till golden and agency across the edges, 25 to 35 minutes. Let cool on baking sheet.

 


 

Kiawe brown sugar shortbread

Makes about 12

  • ¼ cup darkish brown sugar
  • ¼ cup powdered sugar
  • ½ cup (1 stick) chilly unsalted butter, lower into ½ inch items
  • ¾ cup kiawe flour
  • ½ cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon salt

 

Preheat the oven to 300 levels. Pulse brown sugar and powdered sugar in a meals processor to mix. Add butter and pulse till the consistency of buttercream. Add kiawe flour, all-purpose flour and salt and pulse till dough comes collectively.

 

Place dough on a sheet of parchment paper and form right into a tough sq.. Place one other sheet of parchment paper on prime and roll out the dough to about ¼ to ⅓ inch thick. Will probably be roughly 8 by 8 inches. Take away the highest sheet of parchment paper, and utilizing a pointy knife, lower the dough into rectangles of your required dimension. (I like them about 2 ½ by 3 ½ inches.) With a spatula, rigorously switch the cookies to a parchment-lined baking sheet, spacing them 1 inch aside.

 

Bake cookies, rotating baking sheet midway, till golden and agency across the edges, 25 to 35 minutes. Let cool on baking sheet.

 


 

This recipe makes use of a complete poached tangerine, peel and all. I typically poach a number of tangerines or oranges at a time and add them to cake and cookies. To poach the tangerine, cowl the tangerine with water in a small saucepan. Deliver the water to a boil, decrease the warmth, and simmer about an hour till the tangerine is well pierced with a fork. Take away from water and let cool. The tangerine will be poached as much as three days upfront.

 

Cornmeal and poached tangerine shortbread

Makes about 24

  • 1 poached entire tangerine, cooled
  • ½ cup (1 stick) chilly unsalted butter, lower into ½ inch items
  • >⅔ cup granulated sugar
  • ½ cup powdered sugar
  • 1 ½ cups all-purpose flour
  • ⅔ cup cornmeal
  • 1 teaspoon salt

 

Preheat the oven to 325 levels. Minimize the tangerine in half to disclose its cross part and to take away the seeds. Pulse all the tangerine and butter in a meals processor till the consistency of buttercream. Add sugar and powdered sugar and pulse till mixed. Add all-purpose flour, cornmeal and salt and pulse till dough comes collectively.

 

Divide the dough in half. Place one half on a sheet of parchment paper and form right into a tough sq.. Place one other sheet of parchment paper on prime and roll out the dough to about ¼ to ⅓ inch thick. Will probably be roughly 8 by 8 inches. Take away the highest sheet of parchment paper, and utilizing a pointy knife, lower the dough into rectangles of your required dimension. (I like them about 2 ½ by 3 ½ inches.) Don’t separate the rectangles—that is simply to attain them to make it simpler to chop once they come out of the oven. Repeat with the opposite half of dough. Bake till the tops look dry and the sides are set, about 35 to 45 minutes.

 

Whereas nonetheless heat, switch the shortbread with the parchment paper to a counter and lower the shortbread into bars, utilizing the scored strains as a information. Do that as quickly because the shortbread comes out of the oven—as soon as it cools, it will likely be extra more likely to crumble while you lower it. Let cool fully.

 

 

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