shortbread recipe

zippychick

Hi Shelley - there is a previous thread about Shortbread, so I have added your thread to that one to keep all the suggestions and ideas together. Let us know how you get on and how yummy it is!:j

Thanks

Zippychick

Magpye

One of the ladies I work with brought in the most divine shortbread I have ever tasted. She promised me the recipe and told me that it was the simplest thing ever to make - just whip it all up in a bowl and Robert's your mother's brother, sort of thing. The recipe calls for melted butter, which I thought was a bit unusual.

So I whang it all in a bowl as per the instructions, pour it out into a greased tin (well, a shallow square pyrex dish, as tins are a bit on the scarce side), again, as per the instructions, and cook it in my (gas) oven until golden brown.

It's raw inside. Not just a bit melty and yummy, but completely uncooked. I've tried baking it for a bit longer on a low heat, but no joy. Is there anything I can do to rescue it? I'm loathe to throw away something that contains the better part of a whole pack of real butter - it's a luxury we rarely afford ourselves!

Someone please help or the birds will be getting very well fed!

meritaten

I suspect the problem would be the pyrex dish! could be wrong as I am NOT an experienced baker. if its supposed to be on a tin tray then it probably needs to be open to the heat - and a pyrex dish would enclose it and encourage steam to gather in the mix.
personally i would turf it out of the pyrex dish and place on a tin tray then try it in the oven. maybe flatten it out a bit? you can then cut off any burnt edges.

NBE

I would have to agree with maritaten. The conductive properties of pyrex and steel are completely different. The pyrex will take much longer to come up to temperature than the baking tin. I'm sure if you tried the recipe again with a baking tin it would turn out much better.

Magpye

Well, that's going to be a problem, cause I don't have a baking tin other than a loaf tin...

Edit: I've actually just tested it again after leaving it well alone after the second baking. It's considerably more cooked, with only a few raw-ish patches left - I've bunged it in AGAIN for another 15 on low - should hopefully do the trick.

Maybe it just takes a reallllllly long time to cook?!

angeltreats

What temperature is your oven at, and how long did you leave the shortbread in?

csarina

When I make shortbread, I use a tin, bake it for 40 minutes, then tip it out of the tin, cut it put sugar on the top and then back in the oven for another 15 to 20 minutes. I does harden up as it cools.

zippychick

Hi

Hope it all worked out ok in the end. I've merged this with the main shortbread thread so you can see the other recipes and tips

Zip

meritaten

in an emergency I HAVE used the tin lid of a tin of sweeties! worked just fine! so i used the base (heart shaped) to make a cake.......that worked fine too (well greased and lined). I also saw that jamie oliver used a biscuit tin for smoking fish! why not? tins are tins are they not?

Fruball

aimeelister wrote: »

I find it makes even nicer shortbread if you replace 1 oz flour with 1 oz cornflour

Thats my fav recipe.... Follow the usual 3-2-1 (flour, butter, sugar) formula - I use but replace 1oz of flour for cornflour.

Small change, BIG difference in taste and texture

I use 5oz plain flour, 1oz cornflour, 4oz butter, 2oz caster sugar - chuck it all in the blender then press into a sandwich tin. Bake at 180ish.

I've just knocked up a batch and its baking right now