The Genius Recipe Tapes

Referenced in this episode

• Everything Cookbooks website
• Everything Cookbooks on Apple Podcasts
• Pre-Order Simply Genius

Genius-Hunter Extra Credit

• Molly Steven's Instagram
• Andrea Nguyen's Instagram
• Kate Leahy's Instagram
• Kristin Donnelly's Instagram

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

Theme Music by The Cabinetmaker on Blue Dot Sessions

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.

Recipe
Makes 24 bars

Shortbread Base

• 1 2/3 cups (214g) all-purpose flour
• 1/3 cup (67g) granulated sugar
• 1/2 teaspoon kosher salt
• 12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
• 1 large egg yolk
• 1 teaspoon vanilla extract

Salted Speculoos Caramel

• 3/4 cup (175 grams) packed light brown sugar
• 4 tablespoons (1/2 stick/57g) unsalted butter
• 1/4 cup (59 ml) light corn syrup
• 1 14-ounce can (414 ml) sweetened condensed milk
• 1/3 cup (90 grams) speculoos cookie butter (see Note)
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Topping

• 1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
• 1/2 cup (about 3 ounces/85 grams) white chocolate chips
• 4 tablespoons (59 ml) whole milk, divided
• 2 tablespoons (36 grams) speculoos cookie butter, divided
• Flaky sea salt, for sprinkling

1. Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.
2. While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.
3. As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.
4. Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.

Referenced in this episode:

• Pau Pau's Steamed Cupcakes (Fa Gao) (Recipe)
• Get the book! Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina Cho

Genius-Hunter Extra Credit:

• Mooncakes & Milk Bread Brings Chinese Bakery Treats to Home Bakers (Food52)
• Follow Kristina on Instagram and on her blog, Eat Cho Food

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

Hey, Genius-hunters! Every other week for the next few weeks, I'll be sharing episodes of *my* new favorite podcast Counterjam. Tune in for a special interview I got to have with host Peter J. Kim.

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Referenced in this episode:

• Mayukh's new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

Genius-Hunter Extra Credit:

• This piece, written by Mayukh, is what encouraged Coconut & Sambal author Lara Lee to seek out Sri, and ask her to be her culinary mentor
• She Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.