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.
Good morning. Michael, there are 3 things I know about baking & it is these 3 items.
NY Cheesecake & Shortbread cookies, & baking science.
I will state my very very strong opinion on this subject. Hoping you will try it just once. I will not post my formula that is a superior & authentic Scottish recipe. I am sure that your recipe is a sound one as well. Gold medal/Pillsbury AP “BLEACHED FLOUR
is the flour of choice it is rated 3G on the side of the flour bag in proteins. KAF flour although sold as a AP flour in essence is a low level BREAD flour & superior flour at 11.7% protein strength rated as 4g on the bag side in protein. This flour is to strong for a dessert baked bread. It is perfect for a fruitcake dessert but not for cookies!!!!
Michael, I am sorry to say that Miss Rose omitted the salt in her version of shortbread cookies. IT DOES REQUIRE IT!!!! TRUST ME on that. Use exactly 1/4,tsp per stick of unsalted butter / 1,tsp./per pound of butter. NO MORE & NO LESS!!!
Michael, I will not post this as it is well known Miss Rose has gone on record as favoring the use of “BLEACHED FLOUR when employing a solid fat,ie, BUTTER, SHORTENING, LARD, ete. Nuff said!!!
Michael I sincerly hope you will bake these cookies employing my recomendations & come back & tells how much you enjoyed them.
Good luck & enjoy the day.