JamieOliver.com
Blogs and forums
welcome Guestforum: In the Kitchen
Pages: 1 2 | Home » In the Kitchen » Shortbread troubleshooting
#1 Mon 02 Nov 09 12:17pm
stern.ed
- Member
- Member since Mon 02 Nov 09
- No of posts 3
Shortbread troubleshooting
So-I think I've screwed up the easiest recipe in Jamie's "Cook with Jamie." Actually, I think I've screwed it up twice.
Creamed butter and flour in a stand mixer both times
The first time I interpreted 'scant' by taking a shallow/concave measure when taking the flour and cornstarch.
The second time I took a proper measure and removed 2T from each cup of flower (4tbs less out of 2 cups flour). The starch I took 2/3 c measured and an additional 2tbs, or about 1/3 of a 1/3 cup.
I sifted all three dry ingr. each time before using, mixed all using the stand mixer until mostly blended and finished with hamds. I noticed that the first time it seemed like a pastry dough consistency, the second a bit wetter. The first time I rolled and pressed into a greased 8" silicone pan. Although the recipe says to roll it out to 1", an 8x8 pan leaves me with less than 1/2". The shortbread came out very crumbly and tasted pasty. It wasn't platable without a drink.
The second time I skipped rolling and pressed the dough into the greased 8x8, but I didn't go to the edges trying to keep a thicker shortbread. This one was nearly as dry, and refused to slice as properly as the first, giving me lots of crumb and split pieces.
Is that how shortbread is supposed to work, or are my ingredients off? I could change from cornstarch to semolina and skip the stand mixer, but I'm a directions guy and have a hard time with terms like 'scant.' Do I need to use different ingredient ratios?
Offline
#2 Mon 02 Nov 09 2:12pm
mincepie
- Member Occupation Humming and rocking whilst thumb sucking.
- From Blighty
- Member since Tue 07 Oct 08
- No of posts 620
Re: Shortbread troubleshooting
Hello stern.ed,
Sorry dont know the recipe you used but here is mine.
6oz plain flour
1 and 1/2 oz ground rice or semolina
1 and 1/2 oz cornflour
3oz butter
6oz butter
Put all in mixer, mix to a dough.
Next choice is yours, either....
Shape,press, roll onto a baking sheet into a 1 round or make 2 smaller ones.
Press into a shortbread mold.
Roll out and stamp out using a cutter.
Roll out and cut into fingers.
Whichever you choose prick all over many times with a fork.
Bake 160c till golden....not too brown, guide time 20/30mins, sprinkle with castor
sugar. Leave till cold before cutting.
Hope this helps.
Once mastered you could add to dough; chopped glace cherries, choc chips, chopped chrystallised ginger, grated lemon/orange, cinnamon, vanilla, chopped nuts....OK I'll stop now 
Last edited by mincepie (Mon 02 Nov 09 2:17pm)
Offline
#3 Mon 02 Nov 09 2:20pm
stern.ed
- Member
- Member since Mon 02 Nov 09
- No of posts 3
Re: Shortbread troubleshooting
My instructions came from Jamie's 'Best Shortbread in the world' recipe. I'll try yours-but what's with the two butter amounts (6 or 3 oz), is one supposed to be powdered sugar?
Offline
#4 Mon 02 Nov 09 2:22pm
mincepie
- Member Occupation Humming and rocking whilst thumb sucking.
- From Blighty
- Member since Tue 07 Oct 08
- No of posts 620
Re: Shortbread troubleshooting
OOps sorry,
3oz sugar.....castor sugar
6oz butter
Offline
#5 Mon 02 Nov 09 2:31pm
mincepie
- Member Occupation Humming and rocking whilst thumb sucking.
- From Blighty
- Member since Tue 07 Oct 08
- No of posts 620
Re: Shortbread troubleshooting
Just looked Jamies up.
Its the same...equal fat to flour, 1/2 sugar, 1/2 semolina, cornflour etc.
Dont use too soft a butter.
Last edited by mincepie (Mon 02 Nov 09 2:36pm)
Offline
#6 Mon 02 Nov 09 3:03pm
stern.ed
- Member
- Member since Mon 02 Nov 09
- No of posts 3
Re: Shortbread troubleshooting
Roger, thanks.
Offline
#7 Mon 02 Nov 09 3:23pm
oliviascotland
- From Scotland
- Member since Wed 06 Apr 05
- No of posts 2928
Re: Shortbread troubleshooting
Here's my family recipe for shortbread - given to me by my grandmother, who got it from her mother, who got it from ..... I'm not sure how many generations back it goes
7oz plain flour
4oz caster sugar
few drops vanilla essence (extract is better if you've got it)
2oz cornflour
6oz soft butter
Cream the sugar and butter together, then add the vanilla essence and the flour and cornflour. Mix well until you can form a dough. Then wrap and chill for a few minutes before pressing into a greased 7 x 10" baking/swiss roll tin. Prick all over the surface with a fork and bake in a pre-heated over (160C, 325F) for 30 mins or until pale golden. Cut the shortbread into fingers, allow to cool in the tin for a while, then remove and put on a wire rack to cool completely (if it lasts that long - it certainly doesn't in our house!!).
Alternatively, if you're feeling really lazy, you can just bung all the ingredients in a food processor and mix until a dough ball forms. This isn't quite as good as doing it by hand, but it's certainly very edible!!
Offline
#8 Tue 03 Nov 09 5:10am
libra
- Member
- Member since Tue 04 Nov 08
- No of posts 130
Re: Shortbread troubleshooting
mincepie says 'don't use too soft a butter'. Why not? My recipe
uses melted butter - only one small pan and a bowl to wash up!
As shortbread doesn't rise, like a cake, I don't see the need for creaming the butter.
I make this every Christmas for family and friends, and they love it. I find it hard to stop eating it!
Offline
#9 Sat 07 Nov 09 12:57am
frizz1974
Occupation Mother of 2
- From Wallerawang, Oz
- Member since Wed 29 Jun 05
- No of posts 9508
Re: Shortbread troubleshooting
My family recipe creams the butter & sugar together - and they do puff just a little bit.
Libra - would you mind sharing your recipe?
Offline
#10 Sat 07 Nov 09 4:20am
libra
- Member
- Member since Tue 04 Nov 08
- No of posts 130
Re: Shortbread troubleshooting
I'll look it up for you later today. It might force me to get more organised with my recipe file!
Offline
Pages: 1 2 | Home » In the Kitchen » Shortbread troubleshooting