| 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 |
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|
| 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. |
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|
| 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. |
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