Dee Timbers - I move back and forth often between using cast iron skillet and baking pans for same recipe, including shortbread. Agree with Erin, but another suggestion - lower the baking temp to 300F as in the recipe linked from King Arthur Flour site. And, yes, bake as long as 35 min. Also, follow their tip of lining a greased pan with parchment paper (or foil, if no parchment), then lightly greasing again. Makes removing the shortbread easier. https://www.kingarthurflour.com/recipes/shortbread-recipe
Hi Dee! I haven't made this recipe before, but I'm thinking the hot skillet helps it get those nice crispy edges and kickstarts the baking process. I think it might work in a cake pan, you may just need to lengthen the cooking time slightly (and testing for doneness as you go). I hope that helps!
/ec2de3b8-a86a-426c-9b2e-63b94ebc6398--2016-1213_charlotte-druckmans-cacio-e-pepe-shortbread_bobbi-lin_13610.jpg)
2 Comments
I move back and forth often between using cast iron skillet and baking pans for same recipe, including shortbread.
Agree with Erin, but another suggestion - lower the baking temp to 300F as in the recipe linked from King Arthur Flour site. And, yes, bake as long as 35 min.
Also, follow their tip of lining a greased pan with parchment paper (or foil, if no parchment), then lightly greasing again. Makes removing the shortbread easier.
https://www.kingarthurflour.com/recipes/shortbread-recipe