Sweet Potato Ale Shortbread is an amazing transformation of a traditional classic treat infused with some Sweet Potato Ale for a craft beer surprise.
The Sweet Potato Ale drew the short stick.
It’s always playing second fiddle. The under-appreciated runner up to the homecoming queen and bell of the fall ball. The pumpkin ale.
Don’t get me wrong. I love a pumpkin ale as much as anyone else. I do prefer it in October rather than July, but it is what it is. So, when October finally rolls around, we’re all about the pumpkin. Then we move into the holiday season and all we can talk about is gingerbread and peppermint. Other than a brief solo performance in a casserole or maybe a pie at Thanksgiving, the sweet potato is all but forgotten. I mean, when was the last time you saw a sweet potato ale in July?
Remember when I told you about how back in late October Chris and Jeff went to that Panthers game? Well, I dropped them off at The Wooden Robot – a local brewery walking distance from the stadium. They were going to have a beer there before the game, then walk back after and have another while the crowds thinned out and they could grab an Uber. I was thrilled when I discovered the brewery had a Sweet Potato Ale and told them to bring me a growler. I actually told them not to come home without it! They brought me this precious jug of heavenly brew and I made it the star of it’s own show. The Sweet Potato Ale Shortbread.
This beauty plays second fiddle to no one.
Sweet Potato Ale Shortbread
Ingredients
- 2 sticks butter plus another 1/2 tablespoon or so to coat pan
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar plus another 2 tablespoons for sprinkling when finished
- 2 1/2 cups flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/3 cup sweet potato ale
Instructions
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Combine 2 sticks butter, brown sugar, and granulated sugar
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In a separate bowl, sift together flour, cornstarch, and salt
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Combine flour mixture and butter mixture
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Add beer and knead lightly until it all just comes together
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Coat the bottom and sides of a spring form pan with remaining butter
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Transfer dough to pan, press to evenly distribute
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With a knife, lightly score 4 lines into the top into 8 equal pieces - like a pizza
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Use a fork to lightly poke 3 times into the top of each piece
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Chill in refrigerator at least 1 hour or cover and chill overnight
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Heat oven to 350 and bake 30 - 35 minutes
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Remove from oven and sprinkle with remaining sugar
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Cool completely on a wire rack, remove outside of pan, cut into wedges where scored
NOTES:
- Pumpkin Ale can be substituted if Sweet Potato is not available – we won’t judge
- Dough will be sticky
- I was inspired to shape this shortbread into wedges like this rather than in cookie circles after watching Loraine Pascale do it this way on an episode of her TV show I caught a bit of on the Cooking Channel
