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Making shortbread

  • 22-12-2011 5:46pm
    #1
    Da Shins Kelly
    Closed Accounts Posts: 6,048 ✭✭✭


    I want to make some shortbread over Christmas, but I'm really having a hard time finding shortening anywhere. Just wondering what difference (if any) it would make if I just used butter, in terms of texture and taste.

    Thanks!


Comments

  • #2
    huskerdu
    Registered Users, Registered Users 2 Posts: 1,932 ✭✭✭huskerdu


    I have never made shortbread with anything other than butter, and its divine.

    What sort of shortening do you normally use ?


  • #3
    Acoshla
    Closed Accounts Posts: 5,729 ✭✭✭Acoshla


    Isn't shortbread always made with butter, it's meant to be buttery? I went and googled it just to be sure and it says it's traditionally made with butter, sugar and flour.


  • #4
    Morag
    Registered Users, Registered Users 2 Posts: 8,427 ✭✭✭Morag


    butter, sugar, flour and corn flour for shortbread.


  • #5
    Kewreeuss
    Registered Users, Registered Users 2 Posts: 744 ✭✭✭Kewreeuss


    Are you sure da shins isn't pulling our leg?:D


  • #6
    Da Shins Kelly
    Closed Accounts Posts: 6,048 ✭✭✭Da Shins Kelly


    It was a recipe given to me by someone else that had shortening in it, apparently to make it more crumbly. But, whateves. If it's fine without, then I'll do it without. Thanks!


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  • #7
    Jellybaby1
    Closed Accounts Posts: 7,108 ✭✭✭Jellybaby1


    When I was starting off baking/cooking in the 70's I was always told that 'shortening' was just 'fat', usually lard at that time, but you could substitute butter or one of the hard margarines, oops, sorry, I meant 'spreads'. For shortbread, butter is your only man. Try a lemon flavoured one, it's just the ticket!


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