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Hi All,

I made shortbread today, following the old 1-2-3 recipe (basically this: http://culinaryalchemist.blogspot.com/2 ... ttish.html).

I used granulated white sugar, kerrygold butter, and stone-ground flour I got from a local Amish farm.

Thing is, the shortbread tastes like sugared flour. The dough didn't hold together too well to start off with, so I put it in the fridge for 20 minutes. After baking (about 20 minutes) it was soft, though it did harden after about 2 hours. The result, as I said, is underwhelming and inedible, unless you like the taste of raw flour.

Can anyone offer a diagnosis?

I've never had a problem, just use regular stuff.

Hi Evyn
Scroll down to Elvis' post( 4th.or 5th, down from yours) and you should be good!

Thanks Catherine.

Buy Walkers. This year it's extra light and less buttery than usual. It is also in an extra large patriotic tin with the picture of Bonnie Prince Charlie and Flora MacDonald which is the main reason for buying it. Then I had to explain to the family who they were. I did't really know the story till I found a book about him and learned a bit of history.

glenshena wrote: ↑Tue Jan 02, 2018 10:41 pm Buy Walkers. . It is also in an extra large patriotic tin with the picture of Bonnie Prince Charlie and Flora MacDonald which is the main reason for buying it. Then I had to explain to the family who they were. I did't really know the story till I found a book about him and learned a bit of history.

This year it's extra light and less buttery than usual
Nooooooo

I figured it out - the flour was completely wrong.

Walkers is great, but making it myself is better!