CAST IRON SKILLET SHORTBREAD
Cast iron skillet shortbread that will please the entire family. Baked at low temperatures to avoid browning, this traditional Scottish dessert is sliced into fingers as soon as it comes out of the pan. Although it’s not an easy dessert to prepare even with the simple ingredients, the results make it well worth the effort.
Cast Iron Skillet Shortbread
Homemade shortbread is a great way to spend an entire day in the kitchen and have it all disappear in a half hour. While there are a number of ways to make these great cookies, we went with a cast iron skillet which provided for a nice uniform cookie easy to pop out of the pan. Many thanks to PAM T from the Amazon Associates board for parting with her family’s favorite recipe and providing helpful tips on preparation.
Cast Iron Skillet Shortbread
Soften the Butter at room temperature and place into mixer bowl. Using the whisk attachment, lightly whisk on low until smooth.
Add the salt and sugar to the butter and continue whisking on low until combined. Increase speed to medium and continue whisking for 5 minutes. This helps incorporate air into the butter which improves the cookies flakiness.
Replace the whisk with the paddle. Starting on low speed mix in 1 cup of the flour until combined.
Add the remaining flour 1/2 cup at a time until combined. Increase mixer speed to medium and continue mixing until batter pulls away from the side of the bowel.
Spray the skillet inside with a good quality spray vegetable oil. Transfer the batter to the skillet.
Cover the batter with wax paper and press into the skillet paying attention to the edges. This is important for baking.
Place Skillet into a 325 degree oven and bake for 30 minutes. Check.
Continue baking checking at 10 minute intervals. When the batter pulls away from the sides of the skillet and the top is lightly brown remove from oven and let cool for 5 minutes,
Flip shortbread onto cutting board and let cool an additional 5 minutes.
Using a serrated knife, cut into desired size. The cookie is fragile at this point so go easy and slow with the knife.
Melt the chocolate chips for dipping. We used a 1 pt cast iron cauldron in a water bath.
Place Blueberries in a 1 pt cast iron cauldron, toss with sugar, add the water and cook in the water bath.
Use your imagination. We drizzled some chocolate over half of some stacked cookies and added the blueberries to the other half. For a side we dipped strawberries and some of the cookies in the chocolate.
Dip some of the cookies in chocolate and place in the refrigerator. Just remember they're fragile so if one breaks off you'll have to fish it out with a spoon and eat it ??
Shortbread by nature is delicate so be careful handling and cutting it. This recipe takes some time and effort to prepare and as a final step you might want to return them to the oven after slicing for about 10 minutes. We omitted that step as the insides were so wonderfully flaky we left them as is.