biscuits with the Bridgerton’s

I know you’ve heard of the Netflix show. You’ve thought about binging it. You’ve wondered if you should read the books first. Perhaps reading the first one with your book club? Well, you’re going to need some biscuits for your watch party/ book club meeting. I guess I should mention that I’m channeling the English when I say biscuits… because I’m totally referring to cookies!

To see my reviews of the Bridgerton Series, click here: links to be added as reviews are posed for the books
(clearly I have some backlog reviews to do)

The Duke and I
The Viscount Who Loved Me
An Offer From a Gentlemen
Romancing Mr Bridgerton
To Sir Phillip, With Love
When He Was Wicked
It’s In His Kiss
On The Way to the Wedding

Okay shall we get to the baking? I thought of a lot of different cookies for this series but decided the best bet would be some classic shortbread cookies! These pair well with any tea (or coffee) so they feel very Bridgerton appropriate.

ingredients:

• 2 sticks + 5 tablespoons of softened butter*

• 3/4 cups white sugar

• zest of 1 lemon

• 1 teaspoon vanilla bean paste

• 3 cups all purpose flour

• a pinch of salt

steps:

1. Put the room temperature butter into your mixing bowl/kitchen aid bowl

   1. *If you haven’t softened the butter before hand- place it in your microwave for 30 seconds at a 50% power level. Then flip the butter sticks over and repeat the microwave step.

2. Add the sugar to the bowl and beat on medium speed for 4 minutes.

3. While the butter and sugar are being mixed together : sift the flour and salt in a separate bowl.

4. Add the lemon zest and vanilla bean paste

   1. I just chose one side of the lemon and zested that side- I didn’t do the entire lemon

5. pour the flour and salt into the mixing bowl and mix until combined.

   1. mine was still a bit crumbly but I find that to always be the case with shortbread.

6. Grab two pieces of “press and seal” wrap or saran wrap. Pour out the crumbly/ partly together dough onto one section of the wrap. Use your hands/ the extra perimeter of the wrap to form the dough into a thick rectangle. Place the other sheet of wrap on top so the dough is covered.

   1. I find press and seal easier to work with.

   2. My dough was just shy of an inch deep.

7. Now you can pick your poison: Refrigerate from 30 minutes up to 4 hours. OR put it in your freezer for 15 minutes- or until firm but not rock hard.

   1. to get my dough off of my counter with the wrap in tact, I used a flat edge cookie sheet- then place the whole thing into my freezer to flash freeze. Then, because I had to go run errands, I put it in my refrigerator for 2.5 hours

8. Remove the dough from the fridge to let it soften a little bit before you bake it.

   1. Mine took a solid 20 minutes to 30 minutes to soften to my desired firmness (i.e. so I could use my biscuit cutters on the dough)

9. Preheat the oven to 325 degrees

10. Cut the cookies into their desired shape. [I started out with my biscuit cutter for some cute ones, and then decided that was too much work and just used a knife to cut the dough into rectangles. ]

11. Place the cookies on a cookie sheet and back for 15+ minutes

    1. My round cookies were about 16.5 minutes and my rectangle cookies were about 18.5 minutes

12. Remove from the oven and sprinkle with some extra white sugar.

13. Let rest on the cookie sheet for about ten minutes.

14. Enjoy!

xoxo,
dux