ChocFingers
Assistant Cook
Hi All!
Yesterday I made some shortbread. It was lovely but it was a little bit cakey in the middle.
I used 1 part caster sugar to 2 parts butter to 3 parts plain flour (50g, 100g, 150g) and creamed together the butter and sugar first, then added the flour. Brought it together to make a yellowy coloured dough. I rolled it out and placed it on baking paper on a baking tray and popped it in the fridge for 30 mins. I then baked it for 25 mins on 150c.
Someone thought it may be the temperature of my oven that made it cakey.
What can I do to rectify this? to make it come out more biscuity?
Thanks!
Yesterday I made some shortbread. It was lovely but it was a little bit cakey in the middle.
I used 1 part caster sugar to 2 parts butter to 3 parts plain flour (50g, 100g, 150g) and creamed together the butter and sugar first, then added the flour. Brought it together to make a yellowy coloured dough. I rolled it out and placed it on baking paper on a baking tray and popped it in the fridge for 30 mins. I then baked it for 25 mins on 150c.
Someone thought it may be the temperature of my oven that made it cakey.
What can I do to rectify this? to make it come out more biscuity?
Thanks!
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