Comments on: twice-baked shortbread + other lost recipes http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/ Sat, 11 Feb 2012 22:10:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/#comment-1298093 deb Wed, 14 Dec 2011 20:33:20 +0000 http://smittenkitchen.com/?p=849#comment-1298093 It's a pretty thin cookie -- 1/3-inch thick? Maybe 1/2-inch? It’s a pretty thin cookie — 1/3-inch thick? Maybe 1/2-inch?

]]> By: Megan http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/#comment-1297706 Megan Wed, 14 Dec 2011 17:54:02 +0000 http://smittenkitchen.com/?p=849#comment-1297706 Hi! I'm making this shortbread for a friend and I just pressed the dough to a 9 1/2 inch round springform pan. It looks SUPER thin... is it supposed to be that way? :S please reply ASAP! P.S. absolutely adore your blog, makes a university students life difficult with the whole having no money to buy ingredients to try recipes... and an obligation to be studying rather than drooling over food blogs... but I love it! Hi! I’m making this shortbread for a friend and I just pressed the dough to a 9 1/2 inch round springform pan. It looks SUPER thin… is it supposed to be that way? :S please reply ASAP!

P.S. absolutely adore your blog, makes a university students life difficult with the whole having no money to buy ingredients to try recipes… and an obligation to be studying rather than drooling over food blogs… but I love it!

]]> By: Jenny http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/#comment-741389 Jenny Fri, 24 Jun 2011 05:29:45 +0000 http://smittenkitchen.com/?p=849#comment-741389 I just tried a piece of this after baking the slices for a second time. I managed to achieve the golden crispy edges look. I feel like the shortbread is really dry. I've never made shortbread before and my experience eating it is limited but my shortbread had a crunchy top and bottom and the inside didn't feel tender at all. Kinda more flaky?I'm wondering if this is the right texture? I let the dough rest for 2 hours. Thanks! I just tried a piece of this after baking the slices for a second time. I managed to achieve the golden crispy edges look. I feel like the shortbread is really dry. I’ve never made shortbread before and my experience eating it is limited but my shortbread had a crunchy top and bottom and the inside didn’t feel tender at all. Kinda more flaky?I’m wondering if this is the right texture? I let the dough rest for 2 hours. Thanks!

]]> By: deb http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/#comment-658596 deb Sat, 14 May 2011 21:54:26 +0000 http://smittenkitchen.com/?p=849#comment-658596 Browning the butter can be tricky if you don't have a shortbread recipe that's specifically intended for it. The dough can get a little too sandy and not stay together when baked. Trust me, I've tried it! Browning the butter can be tricky if you don’t have a shortbread recipe that’s specifically intended for it. The dough can get a little too sandy and not stay together when baked. Trust me, I’ve tried it!

]]> By: Stephanie http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/#comment-658363 Stephanie Sat, 14 May 2011 17:22:12 +0000 http://smittenkitchen.com/?p=849#comment-658363 Forgive me if this has been asked, but would you recommend browning the butter? Forgive me if this has been asked, but would you recommend browning the butter?

]]> By: Taymour http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/#comment-612769 Taymour Sat, 09 Apr 2011 13:10:13 +0000 http://smittenkitchen.com/?p=849#comment-612769 I was torn between this recipe and David Lebovitz's recipe - but he didn't seem particularly enthusiastic about his and this recipe has been linked to on so many other blogs... The dough looked a bit odd. A little like the beginning of a roux: butter soaked flour. I chilled it for four or five hours as it's very hot where I am. Baked it at 150C for 45 mins - and then another 5 because it seemed quite pale and soft. Cut it and baked for another 15 mins but the shortbread was still quite soft and quite greasy. I thought it might become hard as it cooled - but it remained quite soft. My oven is slow so perhaps it needed a slightly higher temperature or a little longer. Tasted quite nice though and lost the greasiness as it cooled. Thanks for the recipe! I was torn between this recipe and David Lebovitz’s recipe – but he didn’t seem particularly enthusiastic about his and this recipe has been linked to on so many other blogs… The dough looked a bit odd. A little like the beginning of a roux: butter soaked flour. I chilled it for four or five hours as it’s very hot where I am. Baked it at 150C for 45 mins – and then another 5 because it seemed quite pale and soft. Cut it and baked for another 15 mins but the shortbread was still quite soft and quite greasy. I thought it might become hard as it cooled – but it remained quite soft. My oven is slow so perhaps it needed a slightly higher temperature or a little longer. Tasted quite nice though and lost the greasiness as it cooled. Thanks for the recipe!

]]> By: Elcin http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/#comment-507932 Elcin Tue, 28 Dec 2010 17:19:00 +0000 http://smittenkitchen.com/?p=849#comment-507932 Shortbreads turn out to be perfect. My pregnant cousin who loves shortbread loved them as a gift :) Thank you for the wonderful recipe. Shortbreads turn out to be perfect. My pregnant cousin who loves shortbread loved them as a gift :) Thank you for the wonderful recipe.

]]> By: Sarah http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/#comment-464077 Sarah Fri, 19 Nov 2010 17:55:19 +0000 http://smittenkitchen.com/?p=849#comment-464077 Oh Deb, I should have followed your recipe exactly! I used this shortbread recipe as part of my "inspiration" along with tidbits from Ina Garten and Epicurious... It wasn't a complete fail, but I wouldn't call it a success either. At least they tasted good! :) Love your site! http://cookingpretty.wordpress.com/2010/11/16/hazelnut-shortbread-dipped-in-dark-chocolate/ Oh Deb, I should have followed your recipe exactly! I used this shortbread recipe as part of my “inspiration” along with tidbits from Ina Garten and Epicurious… It wasn’t a complete fail, but I wouldn’t call it a success either. At least they tasted good! :) Love your site!

http://cookingpretty.wordpress.com/2010/11/16/hazelnut-shortbread-dipped-in-dark-chocolate/

]]> By: Jane http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/#comment-421921 Jane Wed, 08 Sep 2010 01:55:07 +0000 http://smittenkitchen.com/?p=849#comment-421921 Shammah - I mix it with a big wooden spoon, flour my hand, then pull the dough together in about five seconds flat. That's all it takes, it's very easy to work with. Shammah – I mix it with a big wooden spoon, flour my hand, then pull the dough together in about five seconds flat. That’s all it takes, it’s very easy to work with.

]]> By: Jane http://smittenkitchen.com/2008/10/twice-baked-shortbread-other-lost-recipes/#comment-421919 Jane Wed, 08 Sep 2010 01:53:05 +0000 http://smittenkitchen.com/?p=849#comment-421919 A few people have asked if you can use a cookie cutter with this twice-baked recipe. You can and they are decicious and very easy but not as resilient as a traditional sugar cookie. This is how I did it: 1. Make dough 2. Roll between two sheets parchment paper on a glass cutting board - keep the dough quite thick 3. Chill for two hours 4. Cut out. I used a one-inch heart-shaped cutter to make miniature cookies for a bridal shower. Place on a baking tin lined with parchment paper. These took ten minutes to bake at 300 degrees. I'm guessing that standard sized cookies would take about twenty minutes. 5. Leave to cool! Or they will fall apart in your greedy hands... 6. Carefully lift. I found one or two of the thinner cookies broke but the thicker ones were fine. 7. Dip half in chocolate. I'm planning to make these for Christmas presents . They are quite fragile though... but so good it's worth it. A few people have asked if you can use a cookie cutter with this twice-baked recipe. You can and they are decicious and very easy but not as resilient as a traditional sugar cookie. This is how I did it:
1. Make dough
2. Roll between two sheets parchment paper on a glass cutting board – keep the dough quite thick
3. Chill for two hours
4. Cut out. I used a one-inch heart-shaped cutter to make miniature cookies for a bridal shower. Place on a baking tin lined with parchment paper. These took ten minutes to bake at 300 degrees. I’m guessing that standard sized cookies would take about twenty minutes.
5. Leave to cool! Or they will fall apart in your greedy hands…
6. Carefully lift. I found one or two of the thinner cookies broke but the thicker ones were fine.
7. Dip half in chocolate.
I’m planning to make these for Christmas presents . They are quite fragile though… but so good it’s worth it.

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