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Leave a Comment
Shortbread
Easiness: Intermediate
Prep By: Navid
Prep Time: 20 min, Cook Time: 10 min
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Current comments
| Dusty, Guest from: Earth | 2008 Apr 26 |
| I DOESNT WORK!!!!! it was extreamly powdery, we added 1 small egg and 1 tablespoon of milk to get it to stick ONLY a bit! |
| Navid, Rank: Top Chef | 2008 Apr 30 |
 You can add more butter if it's dry. |
| Horseluv, Guest from: Canada | 2008 May 03 |
| I think that there might be to much flour, but I also think you should try a small egg and some milk. :) Good luck! |
| you can add some water if its too dry, i add some too! |
| Asma, Guest from: Alger | 2008 Oct 12 |
| I think that there might be to much flour, but I also think you should try a small egg and some milk. :) Good luck! |
| Mr. Bake, Guest from: Canada | 2008 Nov 24 |
| it is very powdery i;ve never made this stuff before WHAT DO I DO !!!!!! |
| Navid, Rank: Top Chef | 2008 Nov 24 |
| As mentioned in the recipe, add more butter if needed. |
| Kathy, Guest from: Canada | 2008 Nov 29 |
Most traditional shortbread recipes have the proportions of 1:2:4 for sugar, butter, flour.rnSo usually it's 1 cup powdered sugar, 2 cups butter, 4 cups flour. Add LOTS more butter to make this recipe work! |
| David Wilde, Guest | 2008 Nov 30 |
| What ever happened to adding cornstarch?? * 1/2 cup cornstarch * 1/2 cup icing sugar * 1 cup flour * 3/4 cup butter, softenendmake sure the butter is at room temperature! Use margerine for much smoother texture, I mix half marg half butter for nicer flavour n texture mix. The secret is out! |
| Laura, Guest from: Ottawa, Canada | 2008 Dec 13 |
Kathy: this recipe has those proportions, exactly, which makes it perfectly traditional.In my experience, shortbread can't be rolled, but is pressed into a pan. (It can have cornstarch, but never eggs.) Yes, it's a dry, powdery mix -- but it's supposed to be. Don't try to make cookies out of them. Make squares, and it'll work! |
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