![]() If you don't have a scale, use the spoon and level method. To properly measure flour, use a kitchen scale and the listed gram measurements. Proper measuring of flour is especially important when making shortbread cookies. While you may be thinking that less ingredients = easier, this is not always the case! Shortbread cookies can be more finicky than your average cookie. Since shortbread dough is made with just butter, flour, and sugar, it is extremely important to accurately measure those three ingredients. Once the dough is pressed into a tube and refrigerated, the sliced cookies hold their shape before and after baking. Shortbread cookie dough will look a little crumbly once you're done mixing, but holds together when pinched between two fingers. They don't contain eggs or leavening agents, so they don't puff up in the oven or have the chewy texture of a chocolate chip cookie. Shortbread cookies are dense, delicate, and buttery. The most common issue I hear from readers is regarding the texture of shortbread cookies. Limes can be substituted with lemons to make lemon cookies if desired.
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