Thursday, February 26, 2015

Strawberry Shorties [Sugar-Free Version Included]

  • Organic whole wheat pastry flour, 2 cups
  • Butter, 8 tablespoons
  • Salt, 3/4 teaspoon
  • Sugar, 1 teaspoon [optional]
  • Ice water, 7 tablespoons
  • Egg, 1 large, beaten
  1. In a large mixing bowl add organic whole wheat pastry flour, salt, and sugar. Eliminate sugar for sugar-free version.
  2. Cut up butter in chunks and use your hands or a pastry scraper to rub in half the butter first into the flour. The flour should begin looking like cornmeal.
  3. Add in the remaining half and rub it in as well. The largest lump in the flour mixture should be like flattened pea.
  4. Sprinkle ice water, one tablespoon at a time, and toss with a fork to start binding the flour into a dough. The dough should begin to hold gently.
  5. Use your hands to make a ball with the flour like you put together a snowball.
  6. Wrap the dough with a plastic wrap and toss it in the fridge to rest for half hour.
  7. When the half hour rest is over, roll out the dough into a flat, thick sheet.
  8. Use a cookie cutter to cut out small roundels. I used a cutter about 3 inches in diameter.
  9. Using a knife, scrape off the roundels and set them in a baking pan lined with parchment paper.
  10. Apply a egg wash glaze on top of the roundels.
  11. Set in the oven to bake for about 10 minutes at 350 F. 
  12. Once the top of the roundels has browned, take out the shorties and transfer them on a wire rack to cool.
  13. Once cooled, make sandwiches with your favorite kind of strawberry jam. I used Sugar-Free jam to make the recipe sugar-free. 

Kitchen Humor: Runny Nose Yolk Seperator!

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