Diese Kekse bilden die Grundlage für die dekadenten Apfel-, Rosmarin- und Karamell-Shortcakes, die Jerry Traunfeld, Chefkoch des Herbfarm-Restaurants in Issaquah, Washington, zubereitet hat.
Quelle: Martha Stewart Living Television, Folge 8093
These cookies form the basis for the decadent apple, rosemary, and caramel shortcakes that Jerry Traunfeld, chef of the Herbfarm restaurant in Issaquah, Washington, prepared. Source: Martha Stewart Living Television, Episode 8093. Makes 6 large cookies. Yield: Ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup sugar plus 2 tablespoons for sprinkling, 4 tablespoons unsalted butter, chilled, 1 cup sour cream, non-fat, 1/4 cup whole milk. Directions: 1. Preheat oven to 425 degrees. Line a baking sheet with a Silpat baking mat or a piece of parchment paper. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 cup sugar. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in sour cream and milk. Scoop dough into six tall mounds, evenly spaced on prepared baking sheet. Sprinkle with remaining 2 tablespoons sugar. Bake until lightly browned, about 15 minutes. Transfer cookies to a rack to cool slightly before splitting.
27.04.2023 @ 16:53
These cookies form the basis for the decadent apple, rosemary, and caramel shortcakes that Jerry Traunfeld, chef of the Herbfarm restaurant in Issaquah, Washington, prepared. Source: Martha Stewart Living Television, Episode 8093. Makes 6 large cookies. Yield: Ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup sugar plus 2 tablespoons for sprinkling, 4 tablespoons unsalted butter, chilled, 1 cup sour cream, non-fat, 1/4 cup whole milk. Directions: 1. Preheat oven to 425 degrees. Line a baking sheet with a Silpat baking mat or a piece of parchment paper. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 cup sugar. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in sour cream and milk. Scoop dough into six tall mounds, evenly spaced on prepared baking sheet. Sprinkle with remaining 2 tablespoons sugar. Bake until lightly browned, about 15 minutes. Transfer cookies to a rack to cool slightly before splitting.