Wednesday, January 30, 2013
Salty Apple Shortbread
You need to make them!
I knew Dawn was onto something with her salty apple shortbread. I immediately wanted to make them, and knew I needed to add honey and cheese. It took three tries to get the recipe right, but man, it was worth it!
Salty Apple Shortbread w/Honey & Gruyere
adapted from evil shenanigans & vanilla sugar
yield: 16-24, depending on how you cut them
The key here is to use a pan that is large enough so they don't come out too thick and cake-like. The balance of flavors here is also delicate-- cave-aged gruyere was a little too strong, and clover honey was too mild to taste.
7 1/4oz whole wheat pastry flour
2T arrowroot powder (or cornstarch)
3/4c cold butter, cut into cubes
2oz mild cheese, grated (TJ's gruyere/cheddar blend was perfect)
1t kosher salt
3T wildflower honey (or similar)
3/4c tart sweet apple, finely chopped (honeycrisp or pink lady)
fleur de sel, or other flaky sea salt, to taste
Heat the oven to 350deg.
To the bowl of a stand mixer, add flour, arrowroot, sugar, butter, gruyere, salt and honey. Fit the mixer with the paddle attachment and blend on low speed. When the mixture is just about to come together, add in the apples and continue mixing until a dough forms. Transfer the dough to a 9 or 9.5" quiche/tart pan (or springform pan) and press down evenly into the pan. Sprinkle with flaky salt.
Bake for 30-35min, until the edges are browned and the center almost set. Cool completely in the pan, and then lift them out via removable bottom (or spring-loaded sides). Cut into bars or wedges using a sharp knife.
Sweet. Salty. I can't get enough!!