I’m hoping someone like Gordon (since he’s a Scots man I believe or Mini with her eclectic experience) can offer some insight on how to bake shortbread.
My mom was a Scots woman and made shortbread every Christmas. She’s not here to cater to us anymore and I find that I don’t do as good a job as she did. I’m trying to change that 🙂
The recipe never changes:
1/2 lb butter
1/2 cup brown sugar
2 1/2 cups flour (more or less as needed)
Beat the cold butter till fluffy but not oily. Add sugar gradually. Add flour in portions. Knead gently until a fine dough is realized. Most often it was mixed without the aid of an electric mixer.
And then bake. I’ve tried many different temps. I want that dry type of shortbread. By most people’s standards it’s probably not sweet and too dry to be enjoyed. To us that was perfect.
Any suggestions on how best to bake the dough to obtain that result?
Best of the season to all!