Shortbread typically includes vegetable shortening as one of it's main ingredients. It is what gives you a soft moist texture. I didn't have any but I do usually have a few quarts of pork lard hanging around which turned out to be a perfect substitute. I can't say that the lard had a huge impact on the flavor but just knowing that it was there made me feel really good.
The cookies were made with lard, sugar, flour and vanilla which was blended together and then chilled for an hour. Balls of the dough were formed and placed in a silpat-lined baking sheet and cooked for about 30 minutes. After they cooled they were crumbled into chunks for plating.
The strawberries were coated in sugar and macerated for 2 hours at room temperature. Heavy cream was whipped with sugar, vanilla extract and fresh cracked black pepper. I've always liked the combination of black pepper and fresh berries in a sweet application and it really worked out well here.
Product:
Pork Lard - Hillacres Pride
Strawberries - Buzby Farm
The cookies were made with lard, sugar, flour and vanilla which was blended together and then chilled for an hour. Balls of the dough were formed and placed in a silpat-lined baking sheet and cooked for about 30 minutes. After they cooled they were crumbled into chunks for plating.
The strawberries were coated in sugar and macerated for 2 hours at room temperature. Heavy cream was whipped with sugar, vanilla extract and fresh cracked black pepper. I've always liked the combination of black pepper and fresh berries in a sweet application and it really worked out well here.
Product:
Pork Lard - Hillacres Pride
Strawberries - Buzby Farm