You’ll see lots of shortbread recipes using granulated sugar. Poking holes in the shortbread allows the heat to penetrate the cookie, hence more even baking. Piercing the shortbread with a fork is not only for decoration, but it’s meant for more even baking.In order to do this, we have to use a low oven temperature, which is why we bake these cookies at 325☏. Traditionally shortbread cookies are very pale in color, you don’t want them golden brown.Bake your cookies on the middle rack of your oven and only one cookie sheet at a time, for even baking.If you don’t have salted butter, you’ll have to add about ¼ teaspoon of salt to the cookie dough, otherwise your cookies will taste really bland.Yes, absolutely! These cookies freeze incredibly well. To freeze, place shortbread cookies in an airtight container and place in the freezer for up to 3 months. You can refrigerate the dough overnight or freeze it for up to 3 months. You can also chill the dough if not making the cookies right away. This will allow the butter to solidify again, therefore setting the dough and making it easier to cut into slices. If you wanted to slice these cookies by rolling them into a log first, then I would recommend forming the log, wrapping up in plastic wrap and chilling the dough for at least 30 minutes. If you have the opposite problem, and the dough is too sticky, simply add a bit more flour, again start small and work your way from there. Usually just that extra little bit of moisture will do the trick. Pour a little bit of the egg, start with a tablespoon at a time and mix it in to the dough until the dough comes together. Beat an egg and in a measuring cup or something you can easily pour from. If that’s the case, don’t throw out the dough, it’s really easy to remedy the problem.Īll you have to do is crumble up the dough again in a bowl if you had rolled it out. This is especially true if you live in a dryer climate, as I do. If you run into any trouble with this shortbread dough, it’s probably going to be that the dough is too dry. If you like your shortbread crunchier, go ahead and leave them in for a couple more minutes, but don’t forget that cookies continue to cook while on the baking sheet after you take them out of the oven. You’ll know your cookies are done baking when they start to slightly turn brown at the bottom, then is the time to remove them from the oven. They’re incredible! How Do I Know When My Shortbread Cookies Are Done These cookies are great if you want to ice them and decorate them festively or simply dip them half way in melted chocolate. Finish cooling the cookies on a wire rack. If using a cookie sheet, lift out the cookies from the sheet using the parchment paper and cut into desired shapes immediately. Remove the baking sheet or pan from the oven. Transfer the cookie sheet to the oven and bake for 12 to 15 minutes, or until just done (slightly golden in color). All you have to do is bake them and eat them! You’ll want to first preheat your oven to 325☏. They’re incredibly delicious with a wonderfully flaky and crumbly texture, shockingly easy to make and utterly buttery, and melt-in-your-mouth delicious! I don’t think there’s another cookie that’s more popular than this one around the holidays. Not only are they great at Christmas time, but I love them year round because they’re so simple to make, not to mention perfect with a cup of coffee or tea! Shortbread cookies are a Christmas favorite, I don’t know a single person who doesn’t love these cookies. Troubleshooting Shortbread Cookie Dough.How Do I Know When My Shortbread Cookies Are Done.Why You’ll Love These Shortbread Cookies.
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