{"id":1908,"date":"2013-09-05T22:36:24","date_gmt":"2013-09-05T20:36:24","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1908"},"modified":"2013-09-05T22:37:23","modified_gmt":"2013-09-05T20:37:23","slug":"recipe-rich-shortbread","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/tarts\/tart-doughs\/recipe-rich-shortbread","title":{"rendered":"Recipe: Rich shortbread"},"content":{"rendered":"

The shortbread<\/strong> is a Scottish<\/strong> biscuit usually made of flour, butter and sugar<\/strong> with the proportions 3-2-1.<\/p>\n

I’ve used a recipe by Christophe Michalak<\/strong> for a rich shortbread, where there is a higher butter-to-flour ratio<\/strong> compared to the original recipe. After rolling out this dough, you can cut out cookies or make tarts<\/strong> or tartelettes.<\/p>\n

Baking time depends on the size and height<\/strong> of the dough. For a 5mm thick \u230020cm tart, blind baking takes 20 minutes at 170\u00b0, while for a filled tart, total baking time is around 40 minutes at the same temperature.<\/p>\n

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Rich shortbread<\/h2>\n
\n \n \"\"Print recipe<\/a>\n