Sheet Pan Shortbread. Web use a fork to poke liberally into the dough every couple of inches, being sure to poke right to the bottom of the pan. Web sheet pan scottish shortbread.
Web sheet pan scottish shortbread. You can also use a shortbread pan. Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. Web a paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious. Place a sheet of plastic wrap on the dough. Web preheat the oven to 300°f. Lightly grease two 9 round or 8 square cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. Web use a fork to poke liberally into the dough every couple of inches, being sure to poke right to the bottom of the pan. Refrigerate for about 20 to 30 minutes.
Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. Refrigerate for about 20 to 30 minutes. Web sheet pan scottish shortbread. Lightly grease two 9 round or 8 square cake pans. Web a paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. Place a sheet of plastic wrap on the dough. You can also use a shortbread pan. Web preheat the oven to 300°f. Web use a fork to poke liberally into the dough every couple of inches, being sure to poke right to the bottom of the pan.