Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Differences in shortbreads, help!


Home Cooking 1

Differences in shortbreads, help!

Juiciest | Dec 23, 2010 12:08 PM


I've been making my melt in your mouth shortbreads with part flour, part cornstarch for a few years. However, i am now wondering what the difference is if i don't add cornstarch to a shortbread recipe. What is the result of that? Is it a more dense and crunchier texture?
Will i be able to refridgerate and then use a cookie cutter to cut it?
My shortbread recipe can never do that as it is super soft and hard to handle, which makes the finish product a sandy, buttery yet melts in your mouth.

What's the diff? Please help, would love to try something different, ie: thumbprints?

Want to stay up to date with this post?

Recommended From Chowhound