🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Making shortbread: looks okay, tastes okay, but not crisp. It's 3 cups AP flour, 1 cup rice flour, 1 cup sugar, 1 lb butter, salt. Using an 8x8 light metal pan, 325ºF for 25-30 min, dough is about 1/2 inch thick, not chilling before baking. Why not crisp?

asked by puresugar almost 4 years ago
4 answers 582 views
Default-small
added almost 4 years ago

seems like a lot of dough for an 8"pan and the low temp for only 25-30 mins might also affect the texture. I'd bake it longer at a lower temp, maybe 50 minutes or so at 300/F

Mrs._larkin_370
mrslarkin

Mrs. Larkin is a trusted source on Baking.

added almost 4 years ago

Is all that dough for one pan?? Could be having a crisping problem because so thick. For that amount of dough, I'd use maybe four 8" tart pans. Will make a thinner, crisper shortbread.

I agree with Soozll, bake lower temp, longer time.

Coopers
added almost 4 years ago

You didn't mention what stage of the cooking you're at.... I always find that the shortbread crisps up as it cools - that's why it needs to be cooled on the pan.

Monica
added almost 4 years ago

The batch I described makes three 8x8" pan's worth (so there's only 1/3 of the dough in the pan). The edges would crisp up after cooling, but that's it. So tonight I took your suggestions and checked Rose Levy Berenbaum's recipe, too. I baked another pan, with the dough a bit thinner (3/8"), at 275ºF for an hour & 10 minutes. It worked! Thanks!