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@ShuBunny,
Try baking the shortbread at 300°F (150°C). At that temperature, check it at 40 minutes, then 45 minutes.
This is shortbread with 80% butter, 35% sugar, 15% rice flour. It is 1” x 8”; I baked it for 55 minutes.
I do not pack my dough very hard when I make petticoats and fingers, so it bakes faster than dough that is more compacted. But this is baked at 300°F. So definitely play around with your oven temperature.
You can see there is very little browning—that is what you want on shortbread
Bottom is not browned either. A little browning is fine. The mark of fine shortbread is a pale crust, a buttery flavor, and either a sandy texture (rice flour) or soft melt in your mouth (cornstarch/flour).
Try baking the shortbread at 300°F (150°C). At that temperature, check it at 40 minutes, then 45 minutes.
This is shortbread with 80% butter, 35% sugar, 15% rice flour. It is 1” x 8”; I baked it for 55 minutes.
I do not pack my dough very hard when I make petticoats and fingers, so it bakes faster than dough that is more compacted. But this is baked at 300°F. So definitely play around with your oven temperature.
You can see there is very little browning—that is what you want on shortbread
Bottom is not browned either. A little browning is fine. The mark of fine shortbread is a pale crust, a buttery flavor, and either a sandy texture (rice flour) or soft melt in your mouth (cornstarch/flour).