Five-Spice Shortbread
Author:
Serves: 16 pieces
This very untraditional shortbread would be delicious after a Chinese dinner.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened, cut into bits
- ⅓ cup packed light brown sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ⅛ teaspoon salt
- ¾ teaspoon Chinese five-spice powder
Instructions
- Preheat oven to 350 degrees F. Line two 8-inch round cake pans with aluminum foil, pressing foil evenly into pan to fit well. Grease foil.
- In the large bowl of an electric mixer, beat butter, sugar, and vanilla until fluffy, about 2 to 3 minutes.
- Whisk together flour, cornstarch, salt, and five-spice powder. Add to the butter mixture in 2 batches, beating lightly with a wooden spoon. Dough will be rough, but pliable. With lightly floured hands, gather dough into a ball. Cut it into 2 equal pieces with a knife.
- Again with lightly floured hands, press each half of the dough into the prepared pans. Crimp edges or press down gently with the tines of a fork. Using the point of a small, sharp knife, score each pan of shortbread into 8 wedges (be careful not to cut more than halfway through the dough), much as if you were marking a pie to be cut later.
- Bake for 18 to 20 minutes, or until shortbread is a uniform honey color, firm to the touch and not brown around the edges.
- Cool shortbread completely in the pan. Score the shortbread again with a knife. Grasp foil on 2 sides and lift carefully to remove shortbread from pan. Break gently into wedges.
3.1.09
Author: Barbara Grunes
Makes: 16 pieces
This very untraditional shortbread would be delicious after a Chinese dinner.
- ⅓ cup packed light brown sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ⅛ teaspoon salt
- ¾ teaspoon Chinese five-spice powder
- Preheat oven to 350 degrees F. Line two 8-inch round cake pans with aluminum foil, pressing foil evenly into pan to fit well. Grease foil.
