in Germany

Buttermilk shortbread

updated

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Ingredients for 1 servings:

  • 150 g butter
  • 150 g powdered sugar
  • ½ lemon(s), organic, zest
  • 40 g cornstarch
  • 300 g flour, type 405
  • 100 g buttermilk
  • 50 g chocolate, for garnish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Swabian country woman’s recipe, Christmas

Cream the butter with the powdered sugar and lemon zest until fluffy. Sift the flour and cornstarch together with the buttermilk and creamed butter to make a batter. Mix briefly in the oven. Not fluffy! Fill the batter into a pastry bag and pipe rings onto baking paper using a star nozzle. Bake at 170°C for about 10-15 minutes until golden brown. Once cooled, decorate with the chocolate melted in a bain-marie. Tip: If the batter (with flour) is mixed in the oven for too long, it can become “burnt” = tough and rubbery. During baking, the pastry will purr and become hard and brittle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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