Shortbread

dee5, Nov 19, 10:59pm
I am going to make my first ever batch of shortbread, just been looking at all the different recipes...what is the difference when making them by baking right away and chilling in the fridge ?
Thanks

greerg, Nov 19, 11:17pm
I always chill mine because my mother did but I understand that the main differences are that the shape will be more clearly defined and edges sharper and that the shortbread will spread les if it's chilled.

dee5, Nov 19, 11:19pm
Thanks for that, I will try the chilling.

bisloy, Nov 20, 12:37am
I make mine in a slice tin in one big lump and I find chilling it first makes it denser, cooks more evenly and is just, generally, a nicer product. I have converted my recipe to half and half flour and cornflour. This makes it really good too.

elliehen, Aug 21, 10:50am
Easy way... roll the mix into logs, chill them and then slice into rounds, prick with a fork and bake.