I made scotch shortbread for my fourth post. The directions told me to make the dough as directed and roll out part of the dough and chill the rest. I found that with the dough I made, the warmth didn't matter as much as other dough would have because of how crumbly it was.
It then said to lightly roll dough to desired thickness. I tries to do it as lightly as possible but every time I rolled out the dough it cracked everywhere, I compared it to a desert. I ended up squishing it together then squishing int down with my hands and a spatula.
I was supposed to dip the cookie cutter in flour so the dough didn't stick, which I did with the first 2 cookies, but then I realized it didn't make a difference whether I floured it or not. I ended up straying farther from the directions than I have in any of my posts. I did give up making the cookies after having to roll out the dough so many times so there was a bit of leftover dough.
If I do make this again, which I probably won't, I would maybe add a little bit of milk to make it not a crumbly mess. It was very frustrating making these cookies but I learned to exercise my patience and that cookies that take a lot of work sometimes don't taste amazing. The cookies were very bland and dry, probably needed to be dipped in something for them to taste better, like coffee or tea.
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| Ingredients |
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| Mixing ingredients |
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| Final dough |
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| Cut out dough |
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| baked |
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| Final product |
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