I am new to this site and also new to baking. I am busy with a venture that requires shortbread and have a slight problem. My shortbread is too soft and lacks a 'snap', I know original shortbread should be crumbly, but once I pack my shortbread it breaks and therefore does not handle well. What can I do to get a crunch and make it a little harder but not tough?
My recipe is:
345g flour
230g butter (77g butter and 154 creaming margarine)
115g castor sugar
Baked at 160 degree celcius for 30min
I cream the butter with a small handheld mixer (about 1.5min) and then work the dry ingredients in for another 2min and then press into a tray. Can anybody assist?
Shortbread
in Pastry & Baking
Posted
Hi
I am new to this site and also new to baking. I am busy with a venture that requires shortbread and have a slight problem. My shortbread is too soft and lacks a 'snap', I know original shortbread should be crumbly, but once I pack my shortbread it breaks and therefore does not handle well. What can I do to get a crunch and make it a little harder but not tough?
My recipe is:
345g flour
230g butter (77g butter and 154 creaming margarine)
115g castor sugar
Baked at 160 degree celcius for 30min
I cream the butter with a small handheld mixer (about 1.5min) and then work the dry ingredients in for another 2min and then press into a tray. Can anybody assist?