[Sca-cooks] OOP Flavored Short Bread

Susan Fox selene at earthlink.net
Fri Nov 9 08:12:51 PST 2007

A teapoon or two of hot water should be OK, there's probably more water 
than that in regular US supermarket butter [not Euro butter, not ghee].  
Bloom the strands in a shot of the hot, mix like crazy into the creamed 
butter and sugar, then proceed with the flour.

silverr0se at aol.com wrote:
> Hello to all the bakers on this list!
> I am experimenting with adding flavors to short bread and have a quandry that a more experienced baker (and dessert eater) may know the answer to.
> I would like to add saffron to the short bread but I am wondering how to incorporate it, since saffron needs to bloom in hot liquid. But there is no liquid, hot or otherwise, in short bread. I've thought about blooming it in a very small amount of hot water and adding it in, or else melting a little bit of the butter and adding it that way. But I don't know what these methods might do to the finished product and I don't want to waste my expensive saffron if I don't need to.
> What to you think?
> Renata

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