HELP-Carmel shortbread

stormbreaker

I am following a recipe online for Carmel shortbread. The shortbread is to be in the oven for 30mins at 150. It has been in 40 mins now and is still wishy washy pail brown and soft. Is this normal? Should it not be a little hard?

ciderwithrosie_2

No, shortbread shouldn't brown too much or it will taste nasty and it will harden up when it cools. I always cut mine into squares when I first take it out of the oven and it's still soft. much easier than trying to cut it later.

stormbreaker

Thank you. I've taken it out and made the Carmel, which started to separate:eek: but added a wee drop warm water as suggested on another post which appeared to bring it back, but the texture is a wee bit strange:o.

It's my first go and was half hoping to take some into work tomorrow. My son on the other hand it hoping it will be a tasty disaster so he can have the lot :rotfl:

I will see how it sets and perhaps try a different recipe next time.

ciderwithrosie_2

stormbreaker wrote: »

My son on the other hand it hoping it will be a tasty disaster so he can have the lot

Ha! Yeah I've got three hollow gannets like that! DS2 just came downstairs to see how I was getting on making some brownies.