Not exact matches
Since shortbread is quite fragile, it is best to bake the shortbread until the
edges have
turned a
light golden brown.
Turn and cook until
light golden brown (
edges will curl slightly), about 3 minutes.
When the
edges are
light brown, gently swirl the pan until the syrup
turns deep
golden brown.
Stop stirring and continue to simmer until the mixture
turns a
light golden brown, swirling the pan if the
edges begin to
brown faster than the rest of the mixture.