A Simple Trick For Better Textured Shortbread - Tasting Table (2024)

FAQs

A Simple Trick For Better Textured Shortbread - Tasting Table? ›

A grater is the key to better textured shortbread

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

I'm a firm believer that shortbread cookies should be sinfully buttery and delectably tender, and this shortbread recipe is exactly that. It's simply perfect – and it looks as good as it tastes.

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Takeaway: look for recipes that use granulated sugar for a more crisp-style shortbread and powdered sugar for a more tender shortbread!

Chilling the dough before baking will help the shortbread keep their shape while cooking. In the oven, the dough will spread as the butter in the mixture melts, but baking it from chilled helps reduce this effect. It's most important to do this if you are baking the shortbread in individual biscuits.

The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

If you're facing this issue, Ina Garten offers a tip on her blog, Barefoot Contessa, that might just solve your worries: "If the shortbread dough feels dry, I add a teaspoon or two of water until it's easier to work with." The extra moisture can help to bring the dough together and give it a smoother texture.

Since you will be cooking your shortbread in the lower third of the oven, you will get some top browning as the cookie bakes. The surface of the shortbread should be a toasty light brown when it is cooked. It should never appear raw or slightly opaque in the middle.

Why is my shortbread hard and chewy? ›

Check doneness by looking for an even, light brown colour across the top of the biscuits, with slight darkening at the edges. Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.

When you make traditional shortbread "logs," "bars," "rectangles," (whatever you call them,) I know traditionally you prick them with a fork. I'm assuming it's because they are rather thick and that's to help them bake through.

Return to the 350F oven, BUT IMMEDIATELY TURN THE OVEN OFF! Let sit on the baking sheet in the still-warm oven for 30-45 minutes. (30 minutes for a lightly crisp, light coloured cookie or up to 45 minutes for a crispier, lightly golden cookie). Remove from oven and transfer cookies to a cooling rack to cool completely.

Fine Cooking explains that the butter should be at refrigerator temperature. While many cookie recipes call for softened butter or at room temperature, if your butter isn't cold when making shortbread, it's likely to turn out greasy or be difficult to roll out.

Immediately cut the shortbread, while it's warm; if you wait until it's cool, it won't cut easily. Using a pizza wheel or sharp knife, cut each round into 12 wedges. If you've baked squares, cut each square into four smaller squares, then cut each of those into thirds to make a total of 24 strips (12 per pan).

Mix until just combined, no more

Mix until there are no visible dry spots, then stop the mixer and finish the job by hand. This will ensure that the dough does not get over-worked.

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

Should butter be cold or room temperature for making shortbread? Always start with cold butter straight from the refrigerator. This will keep the dough from warming up, making it greasy and difficult to roll out.

Start with a teaspoon of fat and mix your dough well. If the dough is still falling apart, you can keep adding more in small increments. And at the end of the day, you can always add a little bit of water as well if your shortbread still hasn't formed a cohesive dough.

Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.