I have started to enjoy waking up early on Sunday mornings to find the new basically recipe in my inbox. The email has the ingredient list and an equipment list. I scroll through to see what I need and what I already have. Then I link to the directions and read through the entire page to see what I need to be aware of and how much time I need. The recipe for the week was Roasty Toast Pecan-Caramel Shortbread Cookies and you can find it here. Mmmmm caramel. As I scanned through the list I noted I didn’t have dulce de leche but I did have a tin of sweetened condensed milk. I had never seen dulce de leche in the grocery story here, but that didn’t mean it wasn’t there. A quick google search showed a recipe for Compliments (Sobeys) brand squares with Compliments dulche de leche. I could buy some if I needed it. But making my own is easy enough.
ET Note: This entire recipe was a fail at various steps along the way. But the end result was tasty.
To begin the procedure for dulce de leche, I filled my dutch oven with water and set it to simmer. I then transfered my sweetened condensed milk into a mason jar. I do this for two reasons.
- cooking in tins can created explosions and is not the best choice for health reasons.
- I can see when the caramel it the right colour and done to my liking.
I kept a watchful eye on the pot over a three hour period. I added water every hour to keep the milk submerged.
Would it have been easier to purchase dulce de leche? Absolutely. Should I have? Meh… I didn’t want to go to two different shops and Molly from Basically said “even better if you make your own”. I needed to go to Bulk Barn to buy pecans and nonpareils (Who among you knew what nonpareils are? I only know them as their common name, sprinkles so that took some research). While this was simmering away, I left the hubs in charge of it and left for the Bulk Barn. I learned from the Bulk Barn gurus, I can bring my clean containers, have them weigh it and mark my jars, then I can fill them with all my bulky items! This makes me happy because of my quest to reduce single use plastics! I filled a jar a quarter way with pecans and another jar with turbinado sugar, white nonpareils were empty and I am not enamoured with food dye, so I chose the sugar which is an option in the recipe, so far not cheating.
I came home to this.
And submerged the jar into cold water to cool it down. While that was happening I toasted the pecans for the 3 minutes as directed and promptly burnt the pecans. I had bought the perfect amount so I needed to go back to the store. Was I happy about this? Not a chance. Plus we were doing taxes and that also made me angry.
I toasted the new bunch and chopped them finely because I do not have a food processor. This was apparently not a problem for the recipe other than I needed to assemble everything is a different order. I will get to that in a minute.
This was about 10 minutes of chopping.
I went to the BA forum and looked up the order of the recipe when not using a food processor. I needed to cream the butter, sugar and the dulce de leche.
Then add the flour, salt and add the nuts.
Getting this into a log and into the fridge was fussy.
Wrapping up in the parchment and leaving it in the fridge for 90 minutes was oddly specific.
When it was time to pull it out, I basted more dulce de leche on it and rolled it in the sugar.
Somehow I didn’t read the part where I needed to chill it again. So I sliced it up and baked it.
These looked NOTHING like the Basically version so I went to the forum to see what I did wrong.
- Chilling a second time reduces spreading.
- Using parchment instead of silpat also reduces spreading.
- Silpat helped to melt the dulce de leche and everything ran off the sides of the cookies.
- The recipe didn’t say what to bake it at. I make a guess at 325F because the pecans were toasted at that and that is also the temp I bake my shortbread at. Turns out I was right. I was slightly annoyed they made an error this huge in the instructions – this is a test kitchen after all. But I work in communications so I completely understand how this happened. Always send copy to fresh eyes people, always.
All in all, the cookie tasted good. Would I make this again? Not on your life, however, I would add dulce de leche to a different recipe because it is so darn tastey.
Here is their version vs mine. the result? FAIL.
Next week is fudgy brownies. I am in.
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