Duck Fat Shortbread
Ingredients
- 85g unsalted butter, softened
- 95g cold rendered duck fat
- 1⁄2 cup sugar
- 1⁄2 tsp sea salt
- 1 large egg
- 2 cups plain flour
Products used
Method
- Use a stand mixer or electric beaters to beat the butter, duck fat, sugar and salt on medium speed until pale and fluffy.
- Add the egg and continue to beat until well combined. Add in the flour and beat on a low speed until the dough just comes together.
- Press the dough into a lined 8″ x 8″ and spread evenly to ½ inch thick.
- Use a sharp knife to lightly score the surface only cut ¼ of the way through. Use a fork to poke holes on the top. Chill in the fridge for 1hr.
- Pre-heat the oven to 170C. Bake in the oven for 15-18 mins until just firm.
- Remove and allow to cool slightly before slicing along the scored edges to cut into biscuits.