When studying Scotland we wanted to make real shortbread. Being long time fans of everything that America’s Test Kitchen makes… naturally we turned to them for advice on making shortbread. Followed it perfectly… even grinding the oats to flour in our Vitamix. Cutting out the center with a cookie cutter and baking it in an open spring form pan top did the trick. I think the only thing I would do next time is sprinkle sugar on top. It wasn’t overly sweet which was nice, but it was definitely on the light side of sweet. The butter we used was the fancy Irish butter. Our edges got a little too brown, but didn’t affect the taste at all. The texture was perfection!! The other brilliant tips that the ATK provides is the different stages of baking – docking the shortbread NOT at the beginning – and letting it sit in an ajar door oven OFF for one hour. The interior was as they said – not dark, sticky… but fully cooked, light and flaky. We’ll be making this again for sure.
Check it out from the masters themselves:
Go ahead, make some ! Don’t wait until December.