| For the Shortbread: |
| • | 150 g. chicken fat |
| • | 100 g. butter |
| • | 400 g. all-purpose flour |
| • | 5 g. baking powder |
| • | 35 g. BBQ seasoning |
| • | 80 g. milk |
| • | 10 g. salt, kosher |
| • | 30 g. brown sugar |
| |
| Method for the Shortbread: |
| 1. | Cut the butter into the dry mixture. (flour, baking powder, sugar, bbq seasoning, salt and brown sugar) |
| 2. | Add the milk to bring the mixture together. |
| 3. | Knead until it forms a dough. |
| 4. | Rest the dough for 30 minutes before rolling. |
| 5. | Roll out 1/4 inch thick, cut 2 1/2x 2 1/2 inches. |
| 6. | Bake 350°F 15 minutes. |
| |
| For the Jam: |
| • | 300 g. The Perfect Purée Red Raspberry Puree, thawed |
| • | 110 g. The Perfect Purée Chipotle Sour blend, thawed |
| • | 180 g. sugar |
| • | 30 g. pectin, apple |
| • | 2 g. citric acid |
| • | 3 g. salt, kosher |
| |
| Method for the Jam: |
| 1. | Whisk the mixture together, no lumps. |
| 2. | Bring mixture to a boil, simmer for 2 minutes until thickened. |
| 3. | Cool and reserve in quart container. |
| |
| For the Frosting: |
| • | 10 g. The Perfect Purée Ginger Puree, thawed |
| • | 300 g. Camembert cheese |
| • | 250 g. butter, room temp |
| • | 120 g. cream cheese |
| • | 150 g. powder sugar |
| • | 15 g. vanilla extract |
| |
| Method for the Jam: |
| 1. | Place everything in a robot coupe, mix until no lumps. |
| |
