I think i baked this shortbread an incorrect length of time because it is very crumbly. Can you advise?
The recipe calls for :
1/2 lb butter
2/3 cup conf. sugar
1 c. combo AP and white whole wheat flour
1 c. cocoa
2 T. ground coffee
The original directions were for twice this amount, pressed 1 1/2 inches high in 8" round pan.Bake 13 minutes.
13 minutes just seems so short; i pressed it into a 10" fluted metal tart pan where it was about 1/2" thick and i baked it for 19 minutes.Major goof maybe?
Do you have a shortbread recipe with these kinds of ratios of butter, sugar and flour/cocoa ,and 1/2 inch high, and how long do you bake yours? Thx much for your help.
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