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 degrees 15 minutes. |
|
|
For the Jam: |
• |
300 g The Perfect Purée 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. |
|
|