Best Shortbread

Page 675

Cuisine: English/Scottish | Course Type: Cookies/Bars

(1 review)

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Recipe Reviews

I was curious to see how this recipe compared to that of the Barefoot Contessa. There were major differences with the addition of oats, powdered sugar and cornstarch. The directions and pictures were very clear. Baking the shortbread in the collar of my 9.25” spring form pan opened on a rimmed baking sheet did not work for me as the fit was so tight it did not open any. When the short bread baked it wrinkled and flaked off in places as it had no where to expand. It might be a little trickier, but next time I would place the bottomless spring form on my largest un-rimmed baking sheet. I substituted rolled barley for the oats (food sensitivity). I had a hard time getting them ground into flour, ending up with lots of hard bits even when I sieved it. It was my own fault as I used a small food processor instead of the specified coffee grinder or blender. However, it is hard not to like real butter short bread. I love the shape of it, it tasted great and I will definitely make this recipe again.

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