Serious Eats: Recipes

Serious Cookies: Shuna Fish Lydon's Shortbread

Shuna Fish Lydon, or her internet nom de plume eggbeater, has been baking sweets in New York and California kitchens for over 15 years. She now resides in London as the pastry chef of Gail's Bread. When asked for a "Serious Cookies" recipe, Lydon responded with the classic buttery biscuit, shortbread. Why? She types from across the pond:

As a restaurant pastry chef I am always looking for highly adaptable repertoire recipes. Components, if you will. I love this shortbread recipe because it has the ability to make any butter, any addition shine. I have used it as a base and a lid, a tiny button of a bite and a wide shape for drama. It will take on and keep any shape you make it and the dough can continue to be rolled until you use it all up. All it asks is that you treat it right.

Be sure and freeze or refrigerate these shortbread cookies before they enter your pre-heated oven, and look for through and through color--not merely color on the edges. Think of shortbread as you would a roast: bake slow and low and you will be rewarded with a tender, buttery cookie whose applications are endless.

I like thinking about shortbread in relation to roasted meats.

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