I had my first baking experience inside a real industrial kitchen this week. And I'm hooked. I arrived at the cafe early Thursday morning, all bright-eyed and bushy tailed (pre-coffee). The day started with spanish tortilla, then salted focaccia, ricotta cake, olive oil cake, peach galettes, and so on... When the prep duties were done, I rode off into the sunset. And by sunset, I mean pouring downfall of rain and ominous grey skies. Hurricane Irene is comin...
Didn't matter. I was on cloud nine. I came home, jotted down everything I could remember from the morning, rode to Brooklyn Kitchen to pick up a few supplies, and started with my first brioche. Since the brioche was gonna be a 2-day process, I decided to also make the classic shortbread recipe out of Tartine.
1 cup + 2 tbsp unsalted butter
1/2 tsp salt
1 3/4 + 2 tbsp AP flour
1/2 cup + 2 tbsp cornstarch
1/3 cup granulated sugar
1/4 cup granulated sugar (for topping)
Preheat oven to 325° and butter a 6x10 inch glass baking dish (I used 8x8, which worked fine). Place butter in a mixing bowl and mix in salt until it dissolves completely. Add the 1/3 cup granulated sugar and mix until just combined. Then sift together AP flour and cornstarch, before adding it to the butter. Mix until a smooth dough forms.
Pat the dough evenly into buttered glass dish and bake until the top and bottom are lightly browned, about 30 minutes.
Cut the shortbread right away with a very sharp knife. It crumbles very easily and just gets harder to work with as it dries.