Melty shortbread help needed!
Hi bakers!
Shortbread is generally pretty easy; one part sugar, two parts butter, three parts flour (by weight), mix it together, shape, it bake it, job done. So I figured it would be perfect to make some Halloween cookies in the shape of fingers; just roll pieces into rough sausage shapes (the rougher they are, the more finger-like they look!), add a whole almond on the end, and they looked creepily convincing before they went into the oven. usually this mixture holds its shape really well, but this time, it melted; so I have flat oval cookies with an almond on them instead of fingers. They taste lovely, and are light and crumbly and delicious, but not what I was going for.
Do you reckon freezing the next batch and cooking from frozen will help? Or should I just bump up the quantity of flour? Or try a totally different recipe?
Shortbread is generally pretty easy; one part sugar, two parts butter, three parts flour (by weight), mix it together, shape, it bake it, job done. So I figured it would be perfect to make some Halloween cookies in the shape of fingers; just roll pieces into rough sausage shapes (the rougher they are, the more finger-like they look!), add a whole almond on the end, and they looked creepily convincing before they went into the oven. usually this mixture holds its shape really well, but this time, it melted; so I have flat oval cookies with an almond on them instead of fingers. They taste lovely, and are light and crumbly and delicious, but not what I was going for.
Do you reckon freezing the next batch and cooking from frozen will help? Or should I just bump up the quantity of flour? Or try a totally different recipe?