Total Yield: 6# 5 ¼ oz. | 100 | 2,873 grams | 1# 2oz.
Method of Preparation: 1. Gather all the ingredients and equipment. 2. Scale ingredients. 3. In the bowl of a stationary mixer fitted with a paddle, cream the sugar and butter. 4. Add the eggs gradually. Scrape well. 5. Add the flour and mix on low speed until well blended. 6. Refrigerate before using.
...Oof, that copied out roughly. I may see about separating out the different batch sizes in a fresh comment. Still, it shouldn't take too much math to figure out how much lavender to add to get the same flavor as the one Alex linked, even with the added eggs.
Please share if you figure out the honey-ginger-lemon recipe! I really want to be able to see/taste the results of, well, all of these 😜
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branchandroot
no subject
Date: 2020-03-01 12:57 am (UTC)Here's the shortbread recipe I got when going through the baking program:
Short Dough
(1-2-3 Cookie Dough; Pâte Sucrée)
Yield: 6 pounds, 5.25 ounces (2,873 grams)
Ingredients: U.S. Standard | % | Metric | 18 oz. batch
Sugar, granulated: 1 pound | 15.8 | 454 grams | 2.85 oz
Butter, (unsalted,
room temperature): 2 pounds | 31.6 | 908 grams | 5.75 oz
Eggs, whole: 5.25 ounces (4 ea) | 5.2 | 150 grams | 1 oz
Flour, pastry: 3 pounds | 47.4 | 1,361 grams | 8.5 oz
Total Yield: 6# 5 ¼ oz. | 100 | 2,873 grams | 1# 2oz.
Method of Preparation:
1. Gather all the ingredients and equipment.
2. Scale ingredients.
3. In the bowl of a stationary mixer fitted with a paddle, cream the sugar and butter.
4. Add the eggs gradually. Scrape well.
5. Add the flour and mix on low speed until well blended.
6. Refrigerate before using.
...Oof, that copied out roughly. I may see about separating out the different batch sizes in a fresh comment. Still, it shouldn't take too much math to figure out how much lavender to add to get the same flavor as the one Alex linked, even with the added eggs.
Please share if you figure out the honey-ginger-lemon recipe! I really want to be able to see/taste the results of, well, all of these 😜