Muscovado Shortbread
Sometimes, keeping things simple is the right approach. This is certainly the case here with this Muscovado Shortbread. This shortbread contains only four ingredients: flour, butter, light muscovado, and salt. The combination of these four ingredients produced a buttery shortbread with a soft, crumbly, melt-in-the-mouth texture, nuanced caramel flavour notes, and just the right amount of salt to enhance the taste of the muscovado sugar while at the same time balancing its sweetness.
These cookies are easy to prepare and make a delicious treat for the whole family. They make great homemade gifts for friends and relatives.
This cookie dough freezes well. Thus, you can whip up an extra batch of this muscovado shortbread dough and store it, well-wrapped, in the freezer for emergency baking situations.
Muscovado Shortbread
Makes about 36 cookies
Ingredients
227 g unsalted butter, softened
70 g light muscovado
1/2 teaspoon coarse sea salt
280 g all-purpose flour, sifted
Method
Position a rack in the middle of the oven. Line two baking sheets with parchment paper.
In a stand mixer fitted with a paddle attachment, cream the butter, salt, and light muscovado. Using a silicone spatula, scrape the sides and bottom of the bowl. Mix well.
At low speed, add the flour in 2-3 additions. Ensure that the mixture is well-mixed before the next addition of flour. Mix well.
Divide the dough in half. Transfer a dough half onto a large piece of cling film. Wrap it in the cling film and shape it into a 25-cm log (round or square-shaped). Repeat with the other remaining piece of dough.
Refrigerate both logs for at least an hour.
Take the logs out of the refrigerator. Slice the logs in 1-cm-thick slices and place on the prepared baking sheets, 5-cm apart.
Bake in an oven preheated at 160°C for 18-20 minutes.
Remove from the oven and cool on racks.
Store in an airtight container at room temperature for about 5 days.
I would love your feedback. If you try this recipe, please leave a comment in the Comments Section below or reach out to me on Instagram: @thelittlekatora.
