‘Lasso’ that special someone eats shortbread on Valentine’s Day


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matcha heart

‘Lasso’ that special someone eats shortbread on Valentine’s Day

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CLEVELAND, Ohio — If you’re in any doubt about cookies being the way to attract someone, see Episode 2 of Season 1 of the hit “Ted Lasso” on Apple + TV. This is where Coach Ted first started cracking the seemingly indestructible exterior of AFC Richmond soccer team owner Rebecca Welton with homemade shortbread. The daily ritual of “cookies with the boss”—for us Americans, “to curry favor with management by offering her cookies”—eventually worked its magic, and Rebecca and Ted came to an agreement by Reconciliation caused by pastry.

If homemade shortbread can do it for hapless Ted, think about what it can do for you to start a relationship, or strike a deal, romance or otherwise, especially in this season of sweet gifts. This biscuit, uh, biscuit, no one can deny: crispy at first, melt in your mouth—perhaps because of the higher ratio of butter to everything else than almost any other baked good—and sweet enough to Express your concern.

It’s the perfect Valentine’s Day gift for just about anyone you love, and it goes well with a glass of cold milk, a espresso, or a good glass of wine Champagne.

Shortbread is also a gift for bakers. Easy to make and the ingredients are readily available, it’s a light mix of 1-2-3 sugar, butter and flour to ensure a soft cookie texture.

Simple can be best: The classic 3-ingredient Scottish version has been around for hundreds of years. But the shortbread also features a variety of seasonings, such as tahini, matcha or espresso, for a cosmopolitan composure. The recipes below will give you an idea of ​​the plethora of opportunities for customization. Make signature shortbread with some of your own tastes in mind.

As for the recipe for Ted Lasso’s famous cookie…well, Rebecca Welton may be a major fan, but the actor who plays her, Hannah Waddingham, isn’t. She told Awards Daily, a website covering the Oscars, in January 2021 that a football coach’s cookies don’t actually taste good.

“You have no idea how bland they are,” she said. “Oh my God. Honestly. This is the greatest acting job of my life. A lot of people say, ‘Those cookies look so good,’ and I’m like, ‘Really?'”

Too bad for Hannah. But luckily for you, with the recipe below and your own inspiration, no one can say the same about your shortbread. For a lovely and delicious Valentine’s Day, here’s a little romantic advice from the head coach/cookie baker himself, if you need it:

“If you care about someone and have a little love in your heart, there’s nothing you can’t spend together.”

Thanks, Ted Russo!

petticoat tail

Stuart’s Guaranteed Genuine Scottish Shortbread Petticoat Tails (Beth Segal, cleveland.com special issue)

Stewart Guaranteed Authentic Scotch Shortbread Petticoat Tail

This crispy and buttery classic recipe is a favorite of my friend Stuart, a true kilt wearer in Fife. According to him, there is no authentic Scottish tea without shortbread, and the only authentic shortbread is the original. The name dates back to the 18th century, when the pastry was first made in a circular shape, then scalloped, and then divided into sections, a reference to the bell-ring petticoats that were fashionable at the time. Or maybe the corruption of the French, small gate,small cake. Etymology aside, this is a charming and delicious way to start your own shortbread adventure.

raw material:

2 cups all-purpose flour (300 grams)

1 cup unsalted butter (200g), room temperature; see Chef’s Instructions below. Better butter makes better shortbread with so few ingredients, so use the best you can get. Stewart uses Danish Lurpak.

½ cup sugar (100 g)

optional: a pinch of salt

Optional: demerara or turbinado sugar topping

Prepare:

Beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Add flour and salt and mix on very low speed until ingredients are combined. The last bit of mixing is best done with a large wooden spoon or hands. Don’t overwork the dough. This is the key to making a fine crumb.

Gather dough into a ball, flatten into a circle no less than 1 inch thick, cover with plastic wrap and refrigerate for at least 1 hour or overnight.

Lightly flour a large enough surface and roll out dough into about 7-inch circles, about 1/2-3/4 inches thick. You can press it into a pie plate or shortbread mold if desired. Alternatively, use a bowl or plate as a guide to cut it into rounds.

Create designs with your fingers or a knife. Then pierce generously with a fork to allow steam to escape and prevent unsightly bubbling. If using one, transfer the shortbread ring to a baking sheet. Cut the shortbread into eight slices, whether you use a pan or a baking sheet. Don’t cut all the way. Return to refrigerator for at least an hour, or place in freezer for 30 minutes or more. If packaged properly, it will keep for weeks.

When ready to bake, preheat oven to 325 degrees. Bake until light brown around the edges, about 20-30 minutes. Remove from oven and run a knife along the cut edges while the shortbread is still hot. Let cool completely before removing from pan. Slice into petticoat tails and enjoy with a cup of strong black tea.

Chef’s Tip: You may need to adjust the amount of butter depending on the hydration of the flour. Prepare an additional 15-30 grams (1-2 tablespoons) if needed.

matcha heart

Chocolate Dipped (or Not) Matcha Shortbread (Beth Segal, cleveland.com specialty)

Chocolate Dipped (or Not) Matcha Shortbread Hearts

The rich, almost bitter taste of matcha, Japanese green tea powder, adds an unorthodox but delightful vegetal hue to the buttery simplicity of traditional shortbread. Dipped in dark chocolate and lightly sprinkled with gilded sugar, this earthy shortbread morphs into the most elegant Valentine’s Day dessert.

raw material:

1½ cups all-purpose flour

½ cup rice flour, brown or white (see chef’s instructions)

2 tablespoons matcha powder

¼ teaspoon salt

1 cup unsalted butter, room temperature

½ cup powdered sugar

optional: 200 g dark chocolate, cut into small pieces

Optional: 1 teaspoon vegetable oil

Optional: cookie sprinkles or granulated sugar

Prepare:

In a large bowl, whisk together flour, matcha powder, and salt. Beat powdered sugar and butter in a stand mixer until light and fluffy. Reduce speed to very low and add flour mixture until barely mixed. Gather the dough, knead lightly once or twice, then form into a disc no less than an inch thick, cover with plastic wrap and refrigerate for about an hour or overnight.

Preheat oven to 325 degrees and line 2 baking sheets with foil or parchment paper. Lightly flour a large enough surface and roll out the dough to a thickness of 1/2 to 3/4 inch. Cut into hearts with a floured cookie cutter. Place on prepared baking sheet and refrigerate for 10 minutes or freezer for half an hour. Bake the shortbread for about 15 minutes or until firm and light brown on the bottom only. Let stand for a few minutes, then transfer to a wire rack to cool completely.

Optional add-on: Place chocolate in a medium bowl and microwave on low heat.

Stir every 20 seconds until the chocolate is almost melted, then remove and stir until smooth. Add vegetable oil and mix again. Dip each cookie in half of the chocolate and place back on the rack. Sprinkle with decorating sugar of your choice. Silver and gold crystals are elegant options. Dry thoroughly, then store with parchment paper between layers. Refrigerate/freeze only for prolonged storage.

Chef’s Note: Rice flour adds a lovely crunch to the shortbread. You can substitute 2 cups all-purpose flour if desired.

Tehina Shortbread Hearts by Michael Solomonov

This recipe is adapted from the award-winning master cookbook of the famous Philadelphia chef, Zahaf, is the perfect fusion of Middle Eastern and Western tastes. Tehina, the ground tahini, is also a key ingredient in the hummus, giving the shortbread its rich nutty flavor and extra soft crumb. One bite and you’ll see why tehina is trending in desserts these days.

raw material:

1¾ sticks (7 ounces) unsalted butter, at room temperature

1 cup sugar

1 cup Teshina

2¼ cups all-purpose flour

1 teaspoon baking powder

pinch of kosher salt

optional: milk and sesame seeds for garnish

direction:

Combine butter and sugar in a stand mixer on medium speed or in a large bowl with a hand mixer and beat until light and fluffy, about 2 minutes.

Add tehina and continue mixing until fully combined. Put the flour, baking powder, and salt in a mixing bowl and mix well. Transfer to the tehina mixture and stir until just combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight. (The dough will keep for several months in the refrigerator.)

Preheat oven to 325°F. Line two baking sheets with parchment paper. Lightly flour a large enough surface and roll out the dough to ½ inch thick. Cut into hearts with a floured cookie cutter. Place on prepared baking sheet. Mix dough scraps into a ball and repeat rolling and cutting. Put the pan in the fridge for 15 minutes or freezer for half an hour. If desired, lightly brush with milk and sprinkle with white and/or black sesame seeds before placing in the oven. Bake the shortbread for about 15 minutes or until firm and light brown on the bottom only. Let stand for a few minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for 1 week.

From Zahav, Copyright © 2015 Michael Solomonov, published by Houghton Mifflin Harcourt

Espresso Hazelnut Shortbread Hearts with Bittersweet Chocolate Chips

The versatility of shortbread, if not its authenticity, is quite evident here. Adding instant espresso powder dissolved in a dash of rum, substituting ground hazelnuts for some of the flour, and adding some indispensable dark chocolate blend make this shortbread a custom delight and hopefully Inspire you to create your own.

raw material:

¾ cup all-purpose flour

½ cup hazelnut flour or flour, available for purchase, or whole hazelnuts finely ground in a coffee machine 1/8 cup at a time.

½ cup (1 stick) unsalted butter, room temperature

¼ cup powdered sugar

1½ tablespoons instant espresso

1 teaspoon rum, dark preferred

½ cup (or more to taste) chocolate chips or 4 ounces chocolate bars, cut into small pieces

Prepare:

Combine flour and hazelnut flour in a medium bowl. Lightly and fluffy together butter and sugar in a stand mixer or a medium-large bowl with an electric hand mixer. Add the instant espresso dissolved in the rum and stir to combine. Add flour mixture on very low speed until ingredients are combined. Do not overmix the dough. Add the chocolate chunks and mix gently again. Gather dough into a ball, flatten into a circle no less than 1 inch thick, cover with plastic wrap, and refrigerate for at least 1 hour to overnight.

To bake, preheat oven to 325 degrees. Line a baking sheet with parchment or tin foil. Lightly flour a large enough surface and roll out dough to ½-¾ inches thick. Cut out heart shapes with a floured cookie cutter. Mix the dough crumbs into a ball and repeat the directions for rolling and cutting out. Place on prepared baking sheet and place in fridge for 15 minutes or freezer for half an hour. Bake the shortbread for about 15 minutes or until firm and light brown on the bottom only. Cool for a few minutes, then transfer to a wire rack to finish cooling.

Shortbread Ice Heart

Campari Shortbread with Crispy Orange Sugar (Beth Segal, cleveland.com specialty)

Campari Shortbread with Crispy Orange Candy

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