Sambal Shortbread
A short one this week — a simple shortbread recipe, made salaciously salivatory and spicy-sweet, with sambal!
Sambal Shortbread
Makes 15-20 pieces
Total Cook Time: 45 minutes
Ingredients
300 g (2 ½ cups) all-purpose flour
120 g (½ cup plus 2 tbsp) granulated sugar, plus more to sprinkle
3g (½ tsp) salt
230g (1 cup) unsalted butter, softened
30g (2 tbsp) sambal
Method
In a medium bowl, or the bowl of stand mixer, add the all-purpose flour, sugar, salt, and butter. Then mix with a spatula or the paddle attachment until it all just comes together into a flaky dough. Add the sambal in a few splotches over the dough, and gently fold the sambal into the dough in 3-5 folds to give it a marbled effect.
Heat an oven to 190°C (375°F).
Place the dough onto a lined baking tray, and spread it out with a rolling pin into a rough rectangle.
Then, take it out of the oven, and using a knife, carefully cut the shortbread into 3cm x 8cm rectangles. (You could also punch out shapes in it with a mold.) Then, prick the shortbread all over, about halfway through its depth, with a fork.
Bake the shortbread for 25-30 minutes, until the sides are slightly browned. Then, take it out of the oven, and immediately slice it again along the previously sliced lines to make sure the pieces are separated.
Sprinkle a few teaspoons of sugar all over the top of the shortbread. Then let the shortbread cool down for at least 10 minutes before eating.
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