Shortbread how long does it last

It says to roll it into a long log and put in fridge for 10 mins. I'll have to taste test. Theres a few of us now, around 14 i think, so will have a bit of baking to do. But all good, they enjoy it when I take in some baking. I've been cutting down on sugar lately and so not much has been done. That's the exact recipe that I had such success with yesterday. I sliced pieces from the roll, but some were thicker than others but after following the cooking directions to a 'T' they all turned out blardy well when they were cold.

Can anyone tell me why shortbread gets pricked with a fork? Don't know, dibble. I suspect it's decoration, as I'm sure I've seen shortbread stamp gadgets for sale, somewhere. Yes dibble, it's just for decoration, I do that if I make shortbread fingers. If you need to use several layers to accommodate all of the cookies, place a piece of wax paper between each layer of cookies. Do not wrap shortbread cookies with other kinds of cookies or they will absorb the other cookies' flavors.

Catherine Lovering has written about business, tax, careers and pets since Lovering holds a B. Room Temperature Storage Cool cookies completely after baking. Label the container with the date the cookies were stored.

Store the airtight container at room temperature, and eat the cookies within one week. Most recipes call for a mix of plain wheat flour and rice flour or cornflour, for a very soft texture, but you can also use semolina for a slightly crunchier result. Sifting in the flour is a valuable step that helps to keep the shortbread light and melting. And the final crucial thing to remember is that shortbread must be only barely coloured, never browned. So, don't forget it's in the oven Put the softened butter into a bowl.

Using a wooden spoon, gradually work in the sugar until it is well mixed and forms a soft paste. Sift in the flour and rice flour. Using a fork, bring together lightly to form a soft, crumbly dough. It's hands-on or in time now: bring the mix to a soft, pliable, crack-free dough by kneading it as lightly as possible.

Using a rolling pin, roll out to a 5mm thickness. Remove the top paper and cut out biscuits using a 6—7cm fluted cutter or a shaped biscuit cutter heart, star, leaf, etc. For a shortbread round, lightly press the dough into the loose-based 20cm flan tin or sandwich tin, or shape into a round, about 2cm thick, by hand. To finish the edge, pinch into little flutes with your thumb and finger.

Prick the surface with a fork.