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Home Cooking 1

Why did my shortbread cookies spread?

mickeygee | Nov 27, 201103:56 PM

I followed the recipe I always use
1 3/4 cups all-purpose flour & 1/4 cup rice flour (give or take to get 2 cups flour)
2/3 cup granulated sugar (I used superfine)
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 tbs earl grey tea

The only difference was I rolled into logs and refrigerated overnight, then sliced and baked today. They went super thin, instead of staying thick. Could it be because of the wait to bake. Or it may be possible that I forgot the salt in my rush to get these done last night - could that effect it?

They taste ok, but are so crumbly they almost fall apart when you pick them up.

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