Rose’s Scottish Shortbread—Type of flour
Posted: 24 May 2013 10:29 PM   [ Ignore ]
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I’ve made Rose’s Scottish Shortbread according to the recipe given in the video below and have had good results. I usually use King Arthur unbleached AP flour. In the recipe, it’s not clear whether one should use unbleached or bleached. I’ve had success with unbleached, but was wondering if other folks have a different preference. I hesitate in experimenting with the bleached, because I typically like to roll out the shortbread dough and cut them into circles. I worry that using my Gold Medal bleached AP flour (lower gluten) would cause the cookies to spread too much.

http://www.youtube.com/watch?v=4N2iFtOyFgc

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Posted: 25 May 2013 11:05 PM   [ Ignore ]   [ # 1 ]
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I usually bake the shortbread according to Rose’s recipe, but with more butter (as suggested by Rose) for cutting them into individual cookies. One time, I cut the shortbread into squares and noticed that they distorted in shape during baking. They were still squares in the end, but not neat, perfect squares. After that incident, I cut the shortbread into circles, which distort evenly on all sides, so there’s no noticeable distortion. This was why I was concerned about using bleached AP flours, because they are lower in gluten than my KA flour and lower gluten would mean more spreading. However, it might still be ok if I’m making circular cookies. I may try this next time, since all the folks here prefer bleached.

Regarding the salt, I’ve tried Rose’s recipe, which doesn’t have salt, and found it lacking in flavor. The cookies had a fuller flavor when I added the salt. But then again, I wasn’t using the finest quality butter, so maybe that was why I needed the salt. I used a medium quality butter (Costco Grade AA), not top-notch butters like Plugra cultured. I’m sure it would probably taste better, since butter is the main ingredient here. Next time…

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