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Thread: Shortbread 3

  1. #1
    notbob Guest

    Default Shortbread 3

    I made true to 31 recipe. Dry hard bricks. Tasty, but bricks.

    nb

  2. #2
    Arri London Guest

    Default Re: Shortbread 3



    notbob wrote:
    >
    > I made true to 31 recipe. Dry hard bricks. Tasty, but bricks.
    >
    > nb


    Possibly overbaked. The 31 recipes work just fine.

  3. #3
    notbob Guest

    Default Re: Shortbread 3

    On 2009-12-03, Arri London <[email protected]> wrote:

    > Possibly overbaked. The 31 recipes work just fine.


    No.

    They weren't bad. Tasted greatw. Jes a tad too hard.

    Perfectly baked. No discernible browning at outside bottom edges, very light
    browning on bottom. Baked at 275-300F. Any less, and it wouldn't
    even qualify as baked.

    Next time, I'm gonna reduce flour by 1/6th and see how that works.

    nb

  4. #4
    sf Guest

    Default Re: Shortbread 3

    On Thu, 03 Dec 2009 02:40:42 GMT, notbob <[email protected]> wrote:

    >On 2009-12-03, Arri London <[email protected]> wrote:
    >
    >> Possibly overbaked. The 31 recipes work just fine.

    >
    >No.
    >
    >They weren't bad. Tasted greatw. Jes a tad too hard.
    >
    >Perfectly baked. No discernible browning at outside bottom edges, very light
    >browning on bottom. Baked at 275-300F. Any less, and it wouldn't
    >even qualify as baked.
    >
    >Next time, I'm gonna reduce flour by 1/6th and see how that works.
    >

    Do you think any part of the problem could be attributed to altitude?

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  5. #5
    Omelet Guest

    Default Re: Shortbread 3

    In article <CSzRm.34541$[email protected]>,
    notbob <[email protected]> wrote:

    > I made true to 31 recipe. Dry hard bricks. Tasty, but bricks.
    >
    > nb


    Oops.

    Make them large, add a bit of fruit, then mail them to relatives as
    doorstops. <g>
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  6. #6
    notbob Guest

    Default Re: Shortbread 3

    On 2009-12-03, Omelet <[email protected]> wrote:

    > Make them large, add a bit of fruit, then mail them to relatives as
    > doorstops. <g>


    Wiseacre!

    (hey Om, what's a good firearms group other than that lame moderated
    group?)

    nb

  7. #7
    Arri London Guest

    Default Re: Shortbread 3



    notbob wrote:
    >
    > On 2009-12-03, Arri London <[email protected]> wrote:
    >
    > > Possibly overbaked. The 31 recipes work just fine.

    >
    > No.
    >
    > They weren't bad. Tasted greatw. Jes a tad too hard.
    >
    > Perfectly baked. No discernible browning at outside bottom edges, very light
    > browning on bottom. Baked at 275-300F. Any less, and it wouldn't
    > even qualify as baked.
    >
    > Next time, I'm gonna reduce flour by 1/6th and see how that works.
    >
    > nb


    Overkneaded? It does make a big difference.

    Or else use a small amount of rice flour in place of some of the wheat
    flour. That's perfectly traditional.

  8. #8
    Arri London Guest

    Default Re: Shortbread 3



    sf wrote:
    >
    > On Thu, 03 Dec 2009 02:40:42 GMT, notbob <[email protected]> wrote:
    >
    > >On 2009-12-03, Arri London <[email protected]> wrote:
    > >
    > >> Possibly overbaked. The 31 recipes work just fine.

    > >
    > >No.
    > >
    > >They weren't bad. Tasted greatw. Jes a tad too hard.
    > >
    > >Perfectly baked. No discernible browning at outside bottom edges, very light
    > >browning on bottom. Baked at 275-300F. Any less, and it wouldn't
    > >even qualify as baked.
    > >
    > >Next time, I'm gonna reduce flour by 1/6th and see how that works.
    > >

    > Do you think any part of the problem could be attributed to altitude?
    >



    No. All my shortbread is made at high altitude and comes out correctly.
    Overkneading is a common problem. Shortbread dough needs to be handled
    very gently to prevent too much gluten formation and hardness.

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