hi there.

Got 2 new favorite baking books: Tartine and Chocolate Moderno ^^!

I already tried 2 recipes of Tartine, and I totally LOVE it ^^. It’s full of nice recipes and great pictures. So if I’ll go to San Francisco one time I’ll absolutely have breakfast at Tartine Bakery :-).

A friend of mine who’s ‘pastelero’ recommended me Chocolate Moderno, which is a Spanish book, obviously about everything related to chocolate ^^. Luckily M. just came over for a quick visit from Madrid to Berlin and brought it for me (thanks so much ^^!!) ~ so next recipe to be found here will be, of course, from Chocolate Moderno :-).

But first a supertasty shortbread from Tartine Bakery ^^!

Shortbread
adapted from Tartine Bakery

:: ingredients
butter, very soft: 1 cup + 2 tbsp
salt: 1/2 tsp
flour: 1 3/4 cup + 2tbsp
cornstarch: 1/2 cup + 2 tbsp
sugar: 1/3 cup
superfine sugar for topping: 1/4 cup

:: steps
Preheat oven to 180°C, butter a baking dish

Place the -very soft- butter in a mixing bowl. Add the salt and mix well with a wooden spoon. Sift the cornstarch and flour together into a bowl. Add the sugar to the butter and mix until just combined. Add the flour mixture and mix just until a smooth dough forms.

Pat the dough evenly into the prpeared baking dish. The dough should be no more than 2/3 inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. Let cool until warm to the touch.

Sprinkle the shortbread with the superfine sugar. With a very thin , sharp knife, cut the shortbread into rectangular fingers. If the cookies have become cold they will not slice well, so they must be still warm to the touch at this point. Chill thoroughly before removing from the baking dish.

The cookies will keep in an airtight container in a cool place for up to 2 weeks.

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