Kasey Hickey likes good food as
much as she likes music. That’s why she and her partner, Mathew Hickey, started
the blog, Turntable Kitchen,
where they focus on the intersection of both. With beautiful photography, hints
about new exciting artists and albums and recipes ranging from soups to
souffles, Turntable Kitchen is a great home cooking (and listening) resource
for busy parents and couples, single folks or youngsters who need some adult
assistance in creating the perfect weekend lunch or after-school snack. The
recipes are written in a straightforward style with ingredients that are, for
the most part, easy to track down. We think these fragrant pretty shortbread bars are going to become a permanent fixture in your pantry.
1. Preheat your oven
to 350 degrees. Grease an 8-by-8-inch baking pan and line it with a piece of
parchment paper, allowing it to hang over opposing sides of the pan.
2. Combine all of the ingredients, save the flaky sea salt, in the bowl of a
stand mixer. Blend on low speed, until well incorporated (the dough will be
crumbly and won’t come together in a smooth ball). Knead it gently with your
hands to combine. Don’t worry if it is still crumbly, so long as the
ingredients are well-mixed.
3. Press the dough down into the prepared pan, filling in any holes with crumbs
that may have fallen off. Flatten the dough evenly in the pan, making sure it
fills the pan to the edges. Prick just the top of the dough evenly with a fork.
4. Bake the shortbread for about 30 to 40 minutes, until the top is golden brown
and the center is firm.
5. Cool for a few minutes before sprinkling with the flaky sea salt. Then cool
for another 30 minutes.
6. Carefully remove the uncut shortbread from the pan by lifting the parchment
paper from both sides. Place the sheet onto a large cutting board and cut into
squares using a sharp knife.