3-Ingredient Brown-Butter Shortbread

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour, sifted
  • 1/4 teaspoon kosher salt

Directions

  1. Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
  2. Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
  3. Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8×6″ rectangle about 1/2″ thick.
  4. Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1″ apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55–65 minutes.
  5. Cut shortbread lengthwise into 1″ strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.

Grapefruit-Vanilla Shortbread

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces, plus more for pan
  • 1 tablespoon finely grated grapefruit zest
  • 1 teaspoon vanilla extract
  • 1/3 cup plus 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt, plus more
  • 2 tablespoons fresh grapefruit juice
  • Himalayan pink salt, dried hibiscus flowers, red sprinkles or sanding sugar, dried rose petals, and/or
  • cracked pink peppercorns (for serving; optional)
  • Special Equipment
  • A 9-inch springform pan

Blood Orange and Poppy Polenta Shortbread Cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2/3 cup polenta (coarse cornmeal)
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour, plus more for hands
  • 1/2 cup granulated sugar
  • Finely grated zest of 1 lemon
  • Finely grated zest of 2 blood oranges
  • 2 teaspoons vanilla extract
  • 2 tablespoons poppy seeds, plus more for sprinkling
  • 1/2 cup blood orange juice
  • 1 cup powdered sugar

Justine’s Pineapple-Mint Ice Cream

Ingredients

  • 1 1/4 cups sugar
  • 1 1/4 cups water
  • 2 cups lightly packed mint leaves
  • 1/2 cup light corn syrup
  • 2 cups canned crushed pineapple in its own juice
  • 1 1/2 cups canned pineapple juice
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/4 cup white creme de menthe
  • 1 cup fresh lemon juice
  • Shortbread cookies for garnish

Rosemary and Walnut Shortbread

Ingredients

  • Plain flour 325g
  • Salted butter 200g
  • Golden caster sugar 125g
  • Eggs 2 yolks
  • Rosemary 2 tsp, finely chopped
  • Walnuts 60g, chopped

Directions

  1. Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. Add the sugar, egg yolks and rosemary and whizz to a dough.Tip onto a lightly floured work surface and knead in the walnuts. Shape into a log about 5cm across. Wrap in plastic and chill for an hour.
  2. Heat the oven to 180c/fan 160/gas 4. Slice the dough into biscuits and arrange on a buttered baking sheet. Bake for 20 minutes then cool.

Lemon Mousse With Lemon and Pink Pepper Shortbread

Ingredients

SHORTBREAD
  • Soft butter 90g
  • Caster sugar 50g
  • Lemon 1/2, zested
  • Plain flour 75g
  • Cornflour 25g
  • 2 tsp, roughly crushed
MOUSSE
  • Caster sugar 250g
  • Lemons 3 1/2 large, zested and juiced
  • Eggs 3, separated
  • Gelatin 4 sheets, we use Dr Oetker platinum grade, 2g per sheet
  • Double cream 300ml