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Differences in shortbreads, help!

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Hello,

I've been making my melt in your mouth shortbreads with part flour, part cornstarch for a few years. However, i am now wondering what the difference is if i don't add cornstarch to a shortbread recipe. What is the result of that? Is it a more dense and crunchier texture?
Will i be able to refridgerate and then use a cookie cutter to cut it?
My shortbread recipe can never do that as it is super soft and hard to handle, which makes the finish product a sandy, buttery yet melts in your mouth.

What's the diff? Please help, would love to try something different, ie: thumbprints?

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  1. I know this is an old post, but I just came across it. I thought of searching shortbread when I sat down this evening with some storebought that was a gift. The ingrediant line had cornstarch ahead if salt. I was wondering on that since I had never heard of anything but flour, sugar, butter and salt being used. That is the only way I had ever made it.