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