Shortbread woes

Today I made some shortbread, ruining it in the process.

Stuck to the pan when I tried to turn it out.

Stuck to the pan when I tried to turn it out.

What happened? I’m not entirely sure, but I think it’s undercooked. I took it out of the oven early, because the top of it was getting brown and I was afraid of burning it, like I did last time.

Looking a bit brown there

Looking a bit brown there

I used a lower oven temp than last time, 150 C instead of 180, but that didn’t stop the top from overbrowning.

The recipe said put it in on a rack in the middle of the oven, so I did, but maybe I should put it nearer the bottom, or cover it with some foil while it’s baking. Looking at the other side, it’s clear that the exposed side is getting too dark while the side covered by the pan isn’t cooked all the way through.

It cut up into pieces OK and it tastes OK, even if slightly undercooked, it just LOOKS bad.

Who knew there were so many ways to ruin shortbread?
And what kind of a (half) Scot am I if I can’t even make a decent pan of shortbread?

I really should be painting, anyway.

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