Go to the Recipe: Simple Shortbread Cookies
I do love me some shortbread and this one is right up my alley..
Why are you recommending not to use nuts in this recipe?
Could you tell me the reason why you suggest to use milk powder ? What for ?
Cut it with unflavored dental floss instead of a hot knife. It's much easier and not messy.
The time for this should be changed---it's two hours of chilling and 45 minutes of cooking. If you include the 15 minutes of cooking the milk powder, it's a good bit off.
I'm Scottish, we use rice flour and plain flour, for the perfect crispness and texture.......
Can you add food color to this cookie recipe without disrupting the structure of the dough? Thanks so much!
No doubt these are delicious. However, not even close to my concept of shortbread. They resemble the Pepperidge Farm bordeaux in taste but were soft and chewy. No snap at all.
Hi Laura, what protein content is your flour?
Cheers Bas
This is Another great use for pressure caramelized NF milk powder. Thanks !
they just need to be different.
Actually, milk powder will add richness, improve the texture, and heighten the flavor. They don't add things at random just to be different, they actually have reasons behind them, seeing as they are highly scientific in their development, because, you know...baking is chemistry. You're welcome.
I’m curious, why not chopped nuts? Pistachio shortbreads are quite common for instance…
Use as a blank canvas and add any nuts, citrus, essential oils, or spices, as you wish.
Any tips on converting this into a super chocolatey chocolate shortbread (not just chocolate chips)? Thinking cocoa powder and melted bittersweet chocolate, but assuming it might need additional fat to account for the cocoa powder - so maybe an additional egg yolk?
I tried using traditional wooden shortbread molds. The dough takes the shape/pattern from the mold; unlike ceramic molds, the wooden ones don't go in the oven. The nice sharp edges and contours going into the oven leveled out almost completely during baking - you couldn't tell they had been in molds at all. Any ideas on keeping the shape in the oven?
