Comments on: twice-baked shortbread + other lost recipes

By: deb

deb — Mon, 26 Mar 2012 14:45:36 +0000

It's a type of sea salt. Maldon comes in boxes and the texture looks more like little flakes than granules. It's my favorite but I completely understand if most people don't keep it around (or don't want to spend $8 on a box of salt, though my boxes do last me years). A fine sea salt will also work. If you only have table salt, I'd use half as much.

By: Diane

Diane — Mon, 26 Mar 2012 08:13:01 +0000

This shortbread sounds really great! Just a question, what is flaky maldon?

By: deb

deb — Wed, 14 Dec 2011 20:33:20 +0000

It’s a pretty thin cookie — 1/3-inch thick? Maybe 1/2-inch?

By: Megan

Megan — Wed, 14 Dec 2011 17:54:02 +0000

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

Jenny — Fri, 24 Jun 2011 05:29:45 +0000

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

deb — Sat, 14 May 2011 21:54:26 +0000

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

Stephanie — Sat, 14 May 2011 17:22:12 +0000

Forgive me if this has been asked, but would you recommend browning the butter?

By: Taymour

Taymour — Sat, 09 Apr 2011 13:10:13 +0000

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

Elcin — Tue, 28 Dec 2010 17:19:00 +0000

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

Sarah — Fri, 19 Nov 2010 17:55:19 +0000

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/