The Fresh Loaf

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Shortbread and raisins

macette's picture
macette

Shortbread and raisins

hi to all...I tried this recipe and a bit uncertain about cooking time...these cooked for 30 mins, the recipe said 30-40. Do you think they look cooked enough....they taste great but I was worried cooking on would make them hard. Is there a way to know they were egg washed and cook for colour they said....

MIchael_O's picture
MIchael_O

Looks damp in the middle to me, I would say they were under-baked. But with no recipe, no one will know.

macette's picture
macette

Yes looks more damp in the pic than it did in the flesh...The recipe gave a 10 min variation in time, so would definately give this recipe another 5 mins next time. recipe...30-40 mins or until nice colour...it said. Was to worried about getting a very hard biscuit....I will try again....

1 cup (225 grams) butter, at room temperature

1 cup (120 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (2 grams) pure vanillaextract (optional)

2 1/2 cups (325 grams) all-purposeflour

1/2 teaspoon (2 grams) salt(preferably kosher or sea salt)

1 cup (150 grams) dark raisins

Glaze:

1 large egg, lightly beaten