this is a warning for anyone looking to make the lemon shortbread in the cheese board's cookbook, "the cheese board: collective works."
i decided to make some yesterday, and the recipe just didn't work.
i am a reasonably experienced baker, and i followed all the instructions carefully. the only thing i added was a scant half teaspoon of lemon oil. also, i used my own candied lemon peel rather than storebought. my lemon peel was probably not as moist as storebought and with less pith, but i'm not sure.
the recipe appears to have an error in the amount of flour, because the cookies spread out into very very thin, very very greasy crisps. not shortbread at all. i think the flour might need to be almost doubled what the recipe lists. this estimate is from looking at the other shortbread butter:flour ratios in the book.
has anyone else had a problem with this recipe?