A good shortbread cookie should be buttery, delicately sweet, and have a bit of gritty texture thanks to crystals of granulated sugar. However, for some reason, these sweet treats sometimes find themselves a bit bitter—here’s why.
Made with one part sugar, two parts butter and three parts flour, baking shortbread cookies is as easy as one-two-three. However, butter is typically the main culprit that causes this process to go wrong owing to a quality or processing issue.
In addition to making sure your butter is fresh before using, the duration and temperature in which you bake your cookies can be a very big factor. As long as you avoid high heat and over-cooking, slow and steady will win the race and you’ll be safe from the bitter taste!