So I made a second batch of shortbread cookies and changed a few things around to see if I could make the cookies light and flaky as my grandmother used to do.
I shortened the baking time by almost half, hoping that would keep them from being as hard as the first batch.
Unfortunately, although I changed the baking time, I ended up having to slightly microwave my butter as it was too hard to work with and the middle liquified, which I didn’t realize until I added it to the dough. I’m thinking that may have de-flaked my cookies as it seems to me that cutting in the butter is quite important for that layered light and flaky pastry texture.
I also had a friend of mine suggest using a different flour rather than all-purpose, which is what I have been using. He suggested bread flour and I am now wondering if pastry flour would make a difference? Any thoughts from my more experienced readers?
For the story behind my first attempt and to see the recipe I used, please check out my initial shortbread post “Nana’s Perfect Shortbread…Well…Almost”