Creme Brulee Shortbread

• Vegetarian

• Baking & Spices

  • 4 oz 8 oz (1 cup granulated sugar plus
  • 20 oz Cake flour
  • 1/4 tsp Salt

• Dairy

  • 1 (4 sticks unsalted butter, unsalted

Found on baking-sense.com

Description

Ingredients

• 1 # (4 sticks) unsalted butter, room temperature
• 8 oz (1 cup) granulated sugar plus 4 oz (1/2 cup) for caramel
• 20 oz (4 1/2 cups) cake flour
• 1/4 tsp salt

Directions

• Cream butter and sugar until light and fluffy.
• Add flour and salt all at once and mix just until combined
• Form the dough into rectangle shape and place in a 1/2 sheet pan (13x18) lined with parchment.
• Gently work the dough to the edges of the pan. Lay another sheet of parchment over the dough and gently rub over the surface to even out the thickness
• Remove the parchment and use a fork to prick the top of the dough all over
• Bake at 325 until just beginning to brown and the center of the dough is set, about 20 minutes
• Cool for 5 min
• Sprinkle the 1/2 cup sugar in an even layer over the warm shortbread. You can shake the pan gently to even out the sugar if you have some thick spots.
• Use a propane torch to caramelize the sugar. Sweep the torch across the surface of the sugar, moving constantly, until the entire surface is melted and golden brown. Any time you see a wisp of smoke move the torch to avoid burning the sugar.
• Allow to cool completely before cutting
• To cut, use a long serrated knife. Run the knife under hot water (or dip in a pitcher of hot water), wipe the blade clean.
• Use a gentle sawing motion to cut through the caramel without cracking then cut through the cookie base. Repeat warming and wiping the knife between each cut.