Soggy Shortbread | Ask Nigella.com (2024)

FAQs

Soggy Shortbread | Ask Nigella.com? ›

There are a variety of reasons why the shortbread could be damp underneath but it is most likely that either the dough is being pressed out too thickly, the pan is not metal so heats up too slowly, or the oven temperature is too high causing the top to brown before the bottom has cooked sufficiently.

Nigella Lawson explains that they can turn out with the dreaded soggy bottom if they're pressed too thickly in a pan, cooked at too high a temperature, or cooked in a non-metal pan that doesn't quickly distribute the oven heat.

To fix a cookie dough that's too wet, add in some more flour one tablespoon at a time. This should help absorb any extra moisture lingering in your dough. Repeat this until your dough is the correct consistency.

Note: if the dough is too soft at this point then wrap it in plastic wrap and refrigerate for 10-15 minutes or longer until it firms up slightly and makes it easier to roll out. Keep an eye on it as if the dough is too hard, it will crack when you try to roll it out.

The longer a dough has to rest and chill, the easier it is to work with, the less it will shrink, and the crispier the result. In contrast, baking soft, warm dough will produce an oily-textured biscuit.

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

Problem eight: Once cooled, if I know my biscuits are underbaked can I put them back in the oven? Jo's solution: You can. Also, if you don't eat shortbread within a few days and they go soft, you can refresh them in the oven, too.

Shortbread has so few ingredients that you can't get away with cutting corners; good quality butter and sugar are essential, and plenty of them. Rice flour gives it that special sandy texture that sets it apart from the common biscuit, and a pinch of salt helps to balance that rich, delicious sweetness.

Crispy or dry cookies: Biscotti, shortbread, or ginger snaps have a lower moisture content, so it's best to store them in airtight containers. Cool, dry conditions help them remain crisp while preventing staleness.

If they are only slightly undercooked, you can try returning them to the oven and baking for a few more minutes. If they are significantly undercooked, you may need to extend the baking time significantly. This can be tricky, as it may cause the outside of the baked goods to become too dry or burnt.

What happens if you over mix shortbread? ›

It's important to avoid over-mixing shortbread dough, which will develop gluten and make the finished product tough, not tender. To make sure that the flour mixes completely with little effort, sift the flour first to get out all of the lumps.

Leave to cool for a few minutes before gently transferring them to a rack with a spatula; they will harden as they cool.

It comes from using a high proportion of fat (or shortening) to flour and is also where shortcrust pastry gets its name. Why do you put shortbread in the fridge before baking? Chilling the dough before baking will help the shortbread keep their shape while cooking.

I've just made shortbread for the fist time and it's soft! Should I put it back in the oven or does it harden up when it's cool? Will harden as cools.

Avoid making your shortbread too thick

This is much thicker than a roll-and-slice sugar cookie — or really any other popular type of cookie. If you keep your dough any thicker, you risk the dough coming out of the oven raw. If it's any thinner, the cookie will have a crispy texture with the snap of a graham cracker.

Piercing the shortbread with a fork is not only for decoration, but it's meant for more even baking. Poking holes in the shortbread allows the heat to penetrate the cookie, hence more even baking. Notice I'm using powdered sugar here. You'll see lots of shortbread recipes using granulated sugar.