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Stopped by a bakery in Austin and saw a tray of cookies that looked like abstract art
I was picking up a loaf of sourdough at a local spot yesterday and noticed a whole display of cookies that were completely flat and fused together into one giant, crispy sheet. The baker just shrugged and said 'the butter was too warm, it's a science experiment now.' Has anyone else had a batch just completely lose its shape and become one solid mass?
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lucas636mo ago
My grandma's old recipe for shortbread always said to chill the dough for an hour. One summer I skipped that step and ended up with a single, greasy sheet pan of cookie that we had to break apart like toffee. It tasted fine but looked like a geology project.
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tarahart6mo ago
That greasy sheet pan sounds familiar. Once tried making shortbread on a hot day without chilling, and the butter just melted into a sad puddle. Now I stick the dough in the freezer for twenty minutes if I'm in a rush. It firms up enough to hold its shape, so you still get those nice, crisp edges.
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robinwalker3mo ago
Did you try throwing the pan in the freezer after the fact? I've salvaged a few disasters that way.
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