Should shortbread cookies be lightly browned?
I'm trying to make shortbread cookies the proper way. Should they be cooked through, but without any browning? Or, should they be lightly browned?
Best Answer
Either way is acceptable these days, but the classic version declines any browning.
It's really a matter of personal taste. The classic Scottish recipe calls for shortbread to be set but pale. However, many people prefer a bit of light browning, as this tends to emphasize the taste of the salt, which in turn enhances the taste of the butter.
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Quick Answer about "Should shortbread cookies be lightly browned?"
The surface of the shortbread should be a toasty light brown when it is cooked. It should never appear raw or slightly opaque in the middle. If it is under-baked in the middle, it will probably stick in the pan when you go to unmold it.How should shortbread look when cooked?
It's better to keep checking regularly and take them out when they're ready. Saying that it's hard to know when shortbread is ready, they should be light golden brown which isn't all that different to the colour of the dough. Like all biscuits they will also still be soft until cool.What color should shortbread cookies be?
Shortbread does not change its color dramatically during baking, in order words, it should not bake so long that it browns. Shortbread should be light golden brown at the maximum.How do you know if shortbread is undercooked?
Our answer. Shortbread should always have a tender, melting texture, but be slightly crisp when you bite into it. It should not generally be damp or wet underneath.What is the secret to making good shortbread?
No one knows how to make the absolute best shortbread quite like the Scottish. They originated this treat centuries ago (it was a favorite of Mary, Queen of Scots). But what is the secret to getting that signature texture and flavor? Quite simply: You let the dough dry out.Easy and Delicious Shortbread Cookies
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