I’ve been feeling super tired all week, even though I’ve been getting more sleep this week than last week. Maybe too much sleep makes you even more tired? Not too sure…
I’ve also been feeling a whirlwind of emotions lately, everything from super excited to shaking, nervous to absolutely miserable, to ecstatic in the sense that I want to climb a mountain and fly.
I think it might have something to do with this baking withdrawal I’ve been going through. I normally spend time to bake or cook something new, but the past two weeks I’ve been so busy with school and life that I haven’t had much time for the kitchen. I was looking at all of my food pictures saved on my computer, and I stumbled upon this one, for peach shortbread. I made this a few months ago before I started my blog, but I figure I may as well share this recipe now, even though peaches are really in season. Maybe another reason to look forward to summer? 🙂
Yields: 24 2 x 2 1/2-ish squares. You can halve this and bake it in a 8 x 8 pan instead.
1 cup (7 ounces or 200 grams) white sugar
1 teaspoon (5 grams) baking powder
2 3/4 cups plus 2 tablespoons (12 5/8 ounces or 359 grams) cups all-purpose flour (or you can measure 3 cups and remove 2 tablespoons flour)
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon (2 grams) salt
1 cup (2 sticks or 8 ounces or 227 grams) cold unsalted butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)
Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).
Preheat the oven to 375°F (190°C). Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.
Source: Smitten Kitchen