Food - Drink
The Biggest Mistake You're Making With Shortbread
By MEGGAN ROBINSON
Whether you're making a pie crust or cookies, shortbread is one of the simplest confections around, consisting of just three ingredients: butter, sugar, and flour. However, like all baked goods, the smallest error can result in disappointing shortbread; here's the most common mistake home bakers make.
A crucial but overlooked part of any shortbread recipe is the temperature of the butter, which must be cold for best results. Many pastry recipes call for softened butter, but not so with shortbread; if the butter isn't fresh-from-the-fridge cold, your shortbread dough will become greasy and difficult to roll out.
Also, if you need to roll your shortbread into shapes or press it into a pan, the warmth of your hands may melt or soften the butter in the dough. If your dough starts to feel too soft and you suspect the fat is heating up, simply refrigerate the dough for 10-15 minutes until it firms up again before proceeding.