While I enjoy the melt - in - your mouth butter - n - air variety of shortbread as much as anyone, I thought that this recipe could benefit from a more traditional,
sandy textured shortbread.
Not exact matches
Making
shortbread is a lot like making pie crust — you want to keep the butter cold, so that it melts in the oven and creates the perfect,
sandy texture.
The crust is a
shortbread, from which I accidentally left out two tablespoons of the butter, yielding a somewhat crispier,
sandier texture.