Short bread

Curry_Queen

bobsa1 wrote:

Whenever I make shortbread it is always too hard and not melt in the mouth. Any suggestions where I am going wrong, also whilst on the subject of my culinary problems how do I get scones to rise??

What recipe are you using and what temps are you cooking at?

I've never had much success following the ones that add ground rice or semolina (think Bero does that) too stodgy for me, but using a similar recipe to the one I posted above they turn out fine.

With scones, are you using SR flour? ... or at least adding sufficient baking powder to plain flour? ... and when you do the rubbing in it only needs the lightest action possible, just using finger tips. Turn out on a floured surface and shape then roll out. Don't knead it like some recipes tell you to. I find I need to treat my scone mixture similar to pastry - like a bone china tea-cup LOL!

kabie

I searched for "millionaire shortbread" just because that's what I've always called it. Is it the same thing with a different name?

Base
225g Plain Flour
100g Caster Sugar
225g Butter
100g semolina

topping
175g butter
175g caster sugar
4tbs golden syrup
1 can condensed milk

then you add 200g melted choc to finish.

Mine seems to have a lot more sugar and fat in it : oops
Tastes fab though!