Place the prepared shortbread crust into the refrigerator or freezer for about 10-15 minutes. You can level and flatten the top of the crust using a spatula or the bottom of a measuring cup.Ĭhill the crust. Press the shortbread crust into the bottom of the baking pan. See my general prep tips below for adding a parchment paper sleeve before adding the shortbread dough to the pan! My preference is the food processor, but any of these will get the job done. The shortbread crust comes together very quickly with the help of using either a food processor, stand mixer, or hand-held mixer. Suggested baking tools: food chopper (or small food processor), stand mixer, or hand mixer for mixing the dough together, and 8" x 8" baking pan, spatula, flour based baking spray, and (optional) parchment paper). Ingredients needed: unsalted butter, all-purpose flour, powdered sugar
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