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Baking shortbread at 300F? Argo instructions

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clazar123's picture
clazar123

Baking shortbread at 300F? Argo instructions

I am going to be making the Basic White Sugar Shortbread recipe from the Argo Cornstarch site and have never seen this type of instruction -"Bake at 300F for 25-30 minutes". It is in all their shortbread recipes (of which there are many). This recipe is for 1 inch balls of dough.

http://www.argostarch.com/recipe_details.asp?id=1261 

Why wouldn't I just bake as I usually do for small cookies-350F for 8-10 minutes?

golgi70's picture
golgi70

I'd suggest a different recipe.  I avoid recipes that cut the flour with cornstarch to make things tender when this can be controlled through technique. 

My guess on the low temp is they choose to bake balls of dough which they want to spread and set.  Most shortbread is rolled to a proper thickness and then baked at a higher temp for shorter times to avoid spread.  

Sorry I don't have  a personal recipe for shortbread to share

 

Josh

AnnieT's picture
AnnieT

My shortbread recipe came from a Scottish friend so I believe it to be authentic. It makes three rounds which are cooked at 300* F for 45  minutes to 1 hour. Shortbread is supposed to be barely colored and I'm afraid cooking it at the higher temperature  will make it too dark. Of course you could always try it... Check the search box to see the recipe which I posted on 12/22/2009, A.

clazar123's picture
clazar123

Using cornstarch is not an issue of lesser quality. It is not any different than using pastry flour instead of AP. Shortbread dough can be used as a flat, bar-type cookie or as a drop cookie. I love it's vesatility and texture.

I'm wondering if the lower temp/ longer bake will create a crisper shortcake or cookie. The point about spreading is a good one.I'll have to see what happens.

I will do an experiment to see what happens. I was hoping not to have to take the time to do that but it should only take 30 minutes or so to do. Now- off to mix up the dough!.

clazar123's picture
clazar123

Thank you, AnnieT. I never knew that shortbread was, ideally, as pale as possible.Thank you for your recipe-I did search for the entry.

I did a little more research and found this quote:

Snow-white shortbreads To keep shortbread type cookies uncoloured but still thoroughly baked through; bake at a low temperature, around 200 F (100 C). Again, make sure your cookies are well chilled when baking at a low temperature or the cookies will start to melt before the starch in the cookies are set and will result in misshapen cookies.

http://www.canadianliving.com/food/baking_and_desserts/better_baking_tips_for_shortbreads_and_butter_cookies.php

and this:  (her cookies are almost white)

Bake them in a 250 degree oven for about half an hour, you want to dry out shortbread in essence, not bake it, thus the low temperature.

http://www.thekitchenmagpie.com/whipped-shortbread

 So I guess I have a choice-bake low temp longer for paler shortbread or bake hotter/shorter for a carmelized/browner cookie. Good to have choices!

 

 

AnnieT's picture
AnnieT

Glad to help! But never margarine, A.