Sheet Pan Shortbread. Refrigerate for about 20 to 30 minutes. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment.
Shortbread Cookies RecipeTin Eats
Place a sheet of plastic wrap on the dough. Web a paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious. Web use a fork to poke liberally into the dough every couple of inches, being sure to poke right to the bottom of the pan. Lightly grease two 9 round or 8 square cake pans. Web preheat the oven to 300°f. Web sheet pan scottish shortbread. You can also use a shortbread pan. Refrigerate for about 20 to 30 minutes. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula.
Lightly grease two 9 round or 8 square cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. Web preheat the oven to 300°f. You can also use a shortbread pan. Place a sheet of plastic wrap on the dough. Web a paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious. Lightly grease two 9 round or 8 square cake pans. Web sheet pan scottish shortbread. Refrigerate for about 20 to 30 minutes. Web use a fork to poke liberally into the dough every couple of inches, being sure to poke right to the bottom of the pan. Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula.
