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What makes shortbread so crumbly?

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Flavor aside, it's the texture that makes a shortbread memorable. Creating a shortbread that's crunchy, flaky and rich starts with quality ingredients, but it's how these ingredients are put together that will make or break the cookie. read more

classic shortbread proportions are 3 flour, 2 butter, 1 sugar. I cream 3oz sugar with 6oz butter, then mix in 8oz plain flour and 1oz cornflour/ground rice. I find this way doesn't make it so crumbly, though my mum does the 'rub it in together until it clumps' method and her shortbread usually works too. read more

Classic shortbread cookies are made with flour, butter and sugar, with just a pinch of salt. The dough is so crumbly it is pressed into a pan, rather than rolled and cut into shapes. that’s what gives it that light, delicate texture, and of course, all that butter makes it yummy. read more

When shortbread dough falls apart before baking, disappointing cookies that crumble will be the result. Mixing the ingredients and forming your cookies properly can safeguard against crumbly, inedible cookies. read more

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Best Ever Lemon Shortbread! - Annie's Noms
Source: anniesnoms.com

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