Aug 11, 2008
These were pretty good. However, my dad is a pastry chef and said that the amount of butter in them is way too much. The taste of butter was a little too pronounced. He said that as a general rule for shortbread, the amount of flour always has to be at least double to the amount of butter. Also, he said that the secret to get them to stay in one piece and not fall apart, is in the baking time. Make sure you bake them at least until the are a rich golden instead of white. My first batch was just golden on the bottom, and I was still able to manipulate well, but fell apart when biting into them, and they were a little chewy, or doughy in the mouth. My second batch, I let them get a little more color on them, and there texture was much better! Here you go, that is the secret (I think)of why many people had crumbly falling apart cookies! All credit goes to dad :)
Perfect dough for piping beautiful shapes. Pretty good when adding a bit of almond extract too!
—MARIAM
