I made true to 3:2:1 recipe. Dry hard bricks. Tasty, but bricks.

nb

notbob wrote:
>
> I made true to 3:2:1 recipe. Dry hard bricks. Tasty, but bricks.
>
> nb

Possibly overbaked. The 3:2:1 recipes work just fine.

On 2009-12-03, Arri London > wrote:

> Possibly overbaked. The 3:2:1 recipes work just fine.

No.

They weren't bad. Tasted greatw. Jes a tad too hard.

Perfectly baked. No discernible browning at outside bottom edges, very light
browning on bottom. Baked at 275-300F. Any less, and it wouldn't
even qualify as baked.

Next time, I'm gonna reduce flour by 1/6th and see how that works.

nb

On Thu, 03 Dec 2009 02:40:42 GMT, notbob > wrote:

>On 2009-12-03, Arri London > wrote:
>
>> Possibly overbaked. The 3:2:1 recipes work just fine.
>
>No.
>
>They weren't bad. Tasted greatw. Jes a tad too hard.
>
>Perfectly baked. No discernible browning at outside bottom edges, very light
>browning on bottom. Baked at 275-300F. Any less, and it wouldn't
>even qualify as baked.
>
>Next time, I'm gonna reduce flour by 1/6th and see how that works.
>
Do you think any part of the problem could be attributed to altitude?

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
notbob > wrote:

> I made true to 3:2:1 recipe. Dry hard bricks. Tasty, but bricks.
>
> nb

Oops.

Make them large, add a bit of fruit, then mail them to relatives as
doorstops. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On 2009-12-03, Omelet > wrote:

> Make them large, add a bit of fruit, then mail them to relatives as
> doorstops. <g>

Wiseacre!

(hey Om, what's a good firearms group other than that lame moderated
group?)

nb

notbob wrote:
>
> On 2009-12-03, Arri London > wrote:
>
> > Possibly overbaked. The 3:2:1 recipes work just fine.
>
> No.
>
> They weren't bad. Tasted greatw. Jes a tad too hard.
>
> Perfectly baked. No discernible browning at outside bottom edges, very light
> browning on bottom. Baked at 275-300F. Any less, and it wouldn't
> even qualify as baked.
>
> Next time, I'm gonna reduce flour by 1/6th and see how that works.
>
> nb

Overkneaded? It does make a big difference.

Or else use a small amount of rice flour in place of some of the wheat
flour. That's perfectly traditional.

sf wrote:
>
> On Thu, 03 Dec 2009 02:40:42 GMT, notbob > wrote:
>
> >On 2009-12-03, Arri London > wrote:
> >
> >> Possibly overbaked. The 3:2:1 recipes work just fine.
> >
> >No.
> >
> >They weren't bad. Tasted greatw. Jes a tad too hard.
> >
> >Perfectly baked. No discernible browning at outside bottom edges, very light
> >browning on bottom. Baked at 275-300F. Any less, and it wouldn't
> >even qualify as baked.
> >
> >Next time, I'm gonna reduce flour by 1/6th and see how that works.
> >
> Do you think any part of the problem could be attributed to altitude?
>


No. All my shortbread is made at high altitude and comes out correctly.
Overkneading is a common problem. Shortbread dough needs to be handled
very gently to prevent too much gluten formation and hardness.