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Variations to Shortbread
ANNA QUESTION
I have all of your books and am a huge fan. Your teaching style appeals to me, as I am a university math instructor. One of my favorite recipes is your Shortbread. It needs no improving, but I sometimes would like a little chocolate or nuts with them. Have you ever tried putting mini chocolate chips in the dough or finely chopped pecans?
ROSE REPLY
thank you! I haven't tried putting mini chocolate chips in the dough -- -- as you know, it's a very fragile dough. But I have frosted it with a thin layer of ganache, or tempered chocolate. I haven't tried adding finely chopped pecans but I'm quite sure that would work perfectly. also, the nuts and the chocolate would be terrific together!
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thank you melinda, the wonderful thing about the blog is that it gives one a bird's eye view of the world and most often an astonishingly gratifying one.
my husband is constantly agast at what he calls ppl's sense of entitlement. he thinks it's an illness of the times. funny thing is that when i was in my early 20's friends would tell me i needed more of this quality! but actually i'm glad i didn't have this unfortunate attitude as it caused me to work very hard for everything i ever had, which results in a feeling of empowerment and "ownership." the only entitlement i feel now is due to the knowledge that any success i may have achieved i've earned the hard and best way. it's much easier to be generous when one feels blessed by life. and of course the amazing lesson is that the more one gives the more that's returned though that can't be the motivation. the old question: is it better to give than to receive has an obvious answer as far as i'm concerned. in a way, the hardest thing of all is to be a gracious and appreciative receiver as well as giver and that you already are!
Reply to this Posted by: Rose Levy Beranbaum | January 1, 2007 8:49 AM #
janet i adore ginger but most of all that you are so generous to offer your recipe. some day it may well appear in a book (with credit to you of course).
Reply to this Posted by: Rose Levy Beranbaum | January 1, 2007 8:42 AM #
Rose, I missed the very rude and childish posting sent to you by Diane P. I am sorry anyone could be so unkind to you. I am in total agreement with Zach. You are incredibly generous with your time and knowledge.I've had such pleasure reading all the postings. I feel angered that she should trespass on your wonderful blog with such drivel. Cheers, Melinda
Reply to this Posted by: Melinda Pickworth | January 1, 2007 5:15 AM #
Rose, I agree w/expat. If you can stand to revisit this site after some of the above very bizarre postings, I would like to get back to the subject of your excellent recipe for Shortbread. For six years I owned a small artisan bakery in Montana (6000 ft) and used a modified version of your recipe to the delight of my customers. While it differs somewhat from the original cookie, the heart and soul of the recipe remains yours. I would like to offer you my variation in thanks for the many years of happy baking I have enjoyed from you. (ps. I hope this works, I've never posted to a blog before) INGREDIENTS: BUTTER 210 gr; 6xSugar 25 gr; Br Sugar 60 gr; Pastry flour 310 gr; Cornmeal 15 gr; salt 1gr; powdered ginger 1gr. INSTRUCTIONS: Process sugars, cornmeal, salt and ginger for 1 min til fine. Add butter and pulse til it picks up the sugar mixture. Add the flour and pulse to crumbs. Knead til it comes together and roll out to 10" x 9". (you can knead it in a gallon ziptop bag and then use the same bag to roll it out..just fold the top down a few inches to get to the 10x9 dimension. Chill it then tear off the bag and cut 1"x3" cookies. Separate cookies on parchment lined cookie sheet and bake 275 for 40 to 60 min. I added the cornmeal because some of my employees never learned the concept of a light hand. It kept the tender,crumbly texture even if over worked a bit. It also adds a little grittiness which I like although it may not be to everyones taste. The small amount of ginger just seems to highlight the butter flavor without adding a gingery flavor at all. This is probably way too long, so Happy New Year to you and all your readers and Happy Baking in 2007.
Reply to this Posted by: Janet K | December 31, 2006 5:14 PM #
Well, the dates on the posts don't say April 1, so I must assume that some of the above posters must have forgotten to take their medicine.
Reply to this Posted by: Expat | December 31, 2006 6:35 AM #
suuuuure! it would mean putting aside my new manuscript of over 1000 pages for about a year--you choose: old cake book, new cake book!
by the way, it's not out of print--in fact the entire ingredient and equipment sections have been revised plus all the chocolate information.
Reply to this Posted by: Rose Levy Beranbaum | December 13, 2006 7:46 AM #
Hi Rose,
I used to have your book The Cake Bible, but I lost it. Is there anyway you can regenerate the recipes for me in soft copy and send them to me?
I hope that's not asking too much.
Thanks!
Reply to this Posted by: Anonymous | December 12, 2006 10:54 PM #
i don't understand why you can't copy the recipe but assuming you can't, and you don't want to type it, i'm afraid it leaves no alternative.
Reply to this Posted by: Rose Levy Beranbaum | December 12, 2006 6:33 PM #
Rosa, my employer lives in another state and also has a home in my state
in which she has your christmas cookie
book which has shortbread recipes in it.
how can I e-mail her your recipe for
shortbread online? I cannot copy
the recipe from the book and do not
want to type the entire recipe. thank
you, carol
Reply to this Posted by: carol | December 12, 2006 6:30 PM #
Message above to Diane posted by Zach Townsend, frequent blogger.
Reply to this Posted by: Zach Townsend | December 9, 2006 2:08 PM #
Wow, you sure let me down. I had so much respect for you and your talent.
What would it take in your busy life to type it out for me. Sorry, I should
have known that people like you have too big a head and can't be bothered
with people who have helped make your living by buying your books and
telling others how great your recipes are. This will be great conversation
over lunch at work on Mon. What a huge let down! Poo-poo to you!
What a huge disappointment you are. I would think you would be flattered to
take the time to t;ype the recipe for me and mail it. I thought that's what
this time of year was all about, especially. Giving. I will tell my
coworkers that you couldn't be bothered. I shared the story with them last
week, and they were excited about this recipe. I'll continue to make my
favorite recipes from your book, but it won't be with the excitement I've
had in the past because now I've had this negative connection with the
author. I hope life treats you better than you treat others. Again, poo
poo on you.
Diane,
I assist with the organization of Rose’s blog and saw your message to her (above) and feel compelled to answer. First, I cannot believe that you would post such an incredibly rude message to Rose considering the enormous amount of time that she devotes to this blog, which has THOUSANDS of readers, many of whom post regular questions to her. Rose responds to every one of them in a timely manner and with thoughtfulness. She does this as a favor to her readers as this is not the primary intention of the blog. On top of answering the questions, she spends a great deal of time putting together her postings where she shares her thoughts, recipes and tips, even providing photographs and details to further enhance what she’s communicating to us. The majority of her postings extend into great detail to ensure we understand and have the best information. Just spend time researching the blog and you’ll see what I mean. On top of this blog, which has grown tremendously in the past year, she is in the midst of book writing and editing, keeping her previous books up-to-date for the sake of her readers, and attending events – all which take a considerable amount of time. And she does this with great enthusiasm and love for her craft.
Despite her regular schedule, she manages to spend many hours per week devoted to the readers of this blog. I happen to know she spends many late-night hours doing so to ensure she answers every one as thoroughly as possible. You will not find another author who devotes as much time and detail communicating to her readers as Rose does – everyone on this blog will agree. However, it is very unreasonable for you to assume she can re-write a recipe every time someone requests it. There is one of her, but thousands of us! What’s wrong with your just buying another book if the one you have is falling apart? I cannot imagine that someone would be daft enough to believe anyone going above and beyond to address all the questions that she does would have the time to “type up a recipe and mail it to you.” I think you are presumptuous, rude, and judgmental about someone you do not know, and obviously have an overblown sense of entitlement, which most definitely goes against “the spirit of the season” as you like to point out.
I think the rest of us on this blog would appreciate it if you would stay out of the blog if this is the type of attitude you have simply because Rose could not recreate a recipe that you wanted.
Reply to this Posted by: Anonymous | December 9, 2006 2:07 PM #
i wish i could--i wrote it pre computer days so don't have it on my computer. perhaps someone would like to post it? or maybe it's time to get a new book!
Reply to this Posted by: Rose Levy Beranbaum | December 7, 2006 3:28 PM #
Please, I have been trying to contact you. I have your book Rose's Christmas Cookies, that was given to me in the early 90's. The book has fallen apart and I am missing the David's Dream Bars recipe. Please would you send it to me. I would be so appreciative. Thank you. Sincerely,
Diane Puchyr
upstate ny
Reply to this Posted by: Diane Puchyr | December 7, 2006 3:26 PM #
this type of cup refers to a container that has an unbroker rim, i.e. no spout, which measures 8 fluid ounces. if you want to find a comparable container, it needs to be able to hold 2 sticks of butter which weigh 8 ounces/226 grams.
i would strongly recommend getting my book "rose's christmas cookies" as i have everything in weight, both ounces and grams. and i also say how long each type of cookie lasts bc this varies.
but as for chocolate chips, as long as you are not in a region with high humidity which would make them go limp (and you could recrisp them in an oven for a minute or two) they would last at least 3 weeks at room temperature.
Reply to this Posted by: Rose Levy Beranbaum | December 1, 2006 12:30 PM #
Hi Rose,
I 'm trying to bake chocolate chocolate chip cookies from the recipes I obtained through the internet. Most of the recipes use "cups" as a measurement tool. I do not understand what type of cup does that mean, is there a standard cup size that is used to measure the ingredients?
Also can I know how long can cookies last? Thanks in advance!
Reply to this Posted by: Angeline | December 1, 2006 10:30 AM #
I finally got around to trying the variations I asked about. I tried the mini-chocolate chips and toasted pecans, separately. The cookies with the nuts were wonderful, divine, in fact. My kids loved the ones with the chips, but I probably won't do that again. I like better the idea of a chocolate frosting or maybe even dipped in chocolate, like Melting Moments.
Reply to this Posted by: Anna | February 7, 2006 7:37 PM #