Twice-Baked Shortbread That’s Like Biscotti, But Better!
Let’s make this twice-baked shortbread that’s like biscotti, but better! Why twice-baked shortbread? The answer is a long story.
I have never even considered twice-baked shortbread until we went to London last month. While we were in London, we had the most amazing dessert, Humble Crumble. If you know, you know. But if you don’t, let me explain. It’s an apple or apple-rhubarb pie filling, topped with warm vanilla custard. Then this amazing concoction gets only better when sprinkled with…twice-baked shortbread!
When you bake them twice, this cookie really does take on a warm nutty flavor, unlike the traditional shortbread cookie. If you stopped baking this recipe at 25 minutes, you would have a delicious buttery shortbread cookie. Baking it for an additional 25 minutes is where the flavors get more interesting.
twice-baked shortbread
Twice-baked is just that. But there’s quite a bit of rotating the pan in between bakes so they turn a nutty golden brown, without even a hint of being overbaked (or gasp…burned).
- Prep Time: 10 minutes
- Cook Time: 48 minutes
- Total Time: 58 minutes
- Yield: 12 1x
- Category: cookie, Dessert
Ingredients
- 1 3/4 cup all-purpose flour
- 1/3 cup corn starch
- 1/4 cup white rice flour (I use Bob’s Red Mill)
- 1 cup unsalted butter (at room temperature)
- 1/3 cup plus 1 tablespoon sugar
- 1 teaspoon salt
- powdered sugar for dusting
- lemon zest and cacao nibs
Instructions
- Whisk the flour, cornstarch, and rice flour in a medium bowl.
- In the bowl of a stand mixer with the paddle attachment, add the butter, sugar, and salt and mix until combined.
- Add the dry ingredients and mix until a rough dough starts to form. Turn out onto a clean work surface and mold into a disc. I made it sort of rectangular in shape since I was using a rectangle tart pan. Wrap and refrigerate for about 30 minutes.
- Roll out into a rectangle between 2 sheets of parchment paper and place into your tart pan, pushing the dough to the edges and the sides until fairly even.
- Bake in a 325º oven for 12 minutes, rotate bake another 10-12 minutes.
- Remove from the oven and allow to cool for a few minutes.
- Then cut into 3/4″ bars and place on a baking sheet lined with parchment paper.
- Bake for another 12 minutes, rotate, and bake for an additional 12 minutes. Check to make sure the edges are not burning, and rotate the pan as necessary.
- Let cool and then right before serving, dust the bars with the powdered sugar and top with the cacao nibs and lemon zest.
Notes
This recipe is from bon appétit – epicurious
What’s in twice-baked shortbread?
Basically the same ingredients as in most shortbread recipes, but with a few minor tweaks.
- butter
- all-purpose flour
- rice flour
- corn starch
- sugar
- salt
Why make twice-baked shortbread?
At first, I thought, okay, I could just buy shortbread cookies and crumble them up for the topping. Easy! But then when I went back and read the description more closely, it’s twice-baked shortbread that’s crumbled on top. So that’s the reason for making twice-baked shortbread. I have to say, it is very good and the perfect little bite with a cup of coffee!
Lovely post thank you ! Have a wonderful Sunday Annie take care,
Francesca
Thank you Francesca for stopping by….and taking the time to leave a comment! xx
So much great info. And my mouth is watering. I guess I should switch to Flodesk! My rates for Mailchimp keep going up (although it should remain at the current price for a while now). I will check out Flodesk.
I really want to go to London and have that dessert 🙂
Twice-baked shortbread, three ingredient focaccia … oh my gosh, THIS is why one should never browse the inter-webs when hungry!!! Is it too late to start baking … at this rate I’ll be pulling an all nighter. But seriously … I’m serious. Delicious! Love that you’ve been to the Lost Kitchen … I need to read the post. I’m loving the series on Magnolia. I’ll be a beautiful, homemade postcard will find its way to the top of the reservation lottery. Loved the loafers you shared earlier this week. I’m a huge fan of loafers. Hope you had an amazing weekend! xo
Hi Annie
I have heard good things about flodesk. I would try it but I am all set up in Mailchimp. That biscotti looks delicious!
Twice baked shortbread? In almost 40 years of baking I have NEVER heard of this! I can only imagine how delicious! And beautiful pics as always! xo
Insane, right?? How have you not heard of this until now?