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User Name Thread Name Subject Posted
Janie BS: Shortbread advice (23) BS: Shortbread advice 03 Jan 17

I use an old family recipe to make 1 1/2" shortbread rounds. Bake them at 275F for 45 minutes and if I do say so myself, they are perfect.

This year I have been working on using the same recipe to make petticoat tails. 1st time I used a 9" tart pan and extended the bake time to 60 minutes. OK, but not not uniformly baked through as are the small rounds. Next, I used 2 8" tart pans, raised the temp to 300F and baked for 45 minutes. Better, but still not perfect. This afternoon I again used the 8" tart pans, kept the temp at 275F but baked them until the tops were slightly golden - way too long and when I cut them, the cookies are golden brown all the way through except for the very top. Right now they are tasty but once cool are going to be very over done and hard. Unfortunately, I am not entirely sure how long I baked them at 275F. Set the time for 50 minutes then kept adding 10 minutes until the tops were slightly golden - lost track of how many additional 10 minutes I added.

I'm gonna try again in a little bit - waiting for the butter to freeze. What temp and for how long might some of you bakers recommend?

FYI, the recipe I use is 2 cups flour, 1 cup less 2 tablespoons white rice flour, 1/2 lb. grated frozen unsalted butter, 1/2 cup sugar and 1/2 tsp salt. Willing to change the recipe if that is necessary to get good results in a tart pan vs. 2 1/2 dozen small 1/2 thick cookies/biscuits.

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