Shortbread might be one of the most straightforward cookies to make, but it’s also easy to mess up. You may find yourself stuck on important details and questions like, can you overwork shortbread?
Yes, you can overwork shortbread. Doing so will leave you with hard cookies instead of the tender texture we all love.
Keep reading to know what happens when you overwork shortbread, the signs that you’ve overworked it, and how to avoid making this mistake.
The perfect shortbread texture is delicate and crumbly, with a rich, buttery flavor. To achieve this, you need to make the dough just right.
You should only mix the butter with the dry ingredients until combined. The resulting dough should be dry and crumbly, but hold its shape when squeezed.
Avoid kneading the dough or mixing it for a long time too. Otherwise, you might get a few or all of the following outcomes.
Over-mixing the dough will allow the gluten in the flour to develop. This will create a denser and tougher texture.
The baked cookie will also end up stiff instead of delicate.
Kneading and overworking the dough can cause the cookies to spread and lose their shape during baking. You’ll then end up with a less visually appealing finished product.
Spreading can affect the texture as well. It can cause the edges to become crispy while the center remains undercooked.
Your cookies can lose their buttery taste because of overworking, too. If you over-mix, the butter will warm up too much, causing the fat to break down and separate from the other ingredients.
You should stop mixing while the dough is still crumbly but pliable. If you’re unsure whether you’ve overworked your dough, here are a few signs that can help you find out.
Shortbread dough should be slightly dry and crumbly. When you overwork the dough, it’ll become smooth and elastic.
If you can stretch your dough without it breaking apart, you’ve probably over-mixed it.
Overworking your dough will also cause your butter to warm up and melt, making your dough too oily. When this happens, it’s a sign you’ve mixed your dough too much.
While the dough is supposed to be crumbly, overworking can cause extra cracks to form even when you try to squeeze it together.
When your dough is cracking instead of holding together when you try to shape it, then it’s time to stop mixing.
If you think you’ve overworked your shortbread, don’t worry; you can still save it. Here are a few fixes you can try before putting your dough in the oven.
Try wrapping your dough in plastic and chilling it in the refrigerator for at least 30 minutes before baking. Doing this could help firm up the butter and bring the dough closer to the desired texture.
Some experts swear by adding a bit of cornstarch to the dough. Cornstarch helps keep gluten from forming in the dough by binding some of the water in the butter.
Try this tip, and see if it helps get your shortbread dough back to its crumbly state.
If none of these fixes are working, then there’s nothing left to do but start from scratch.
This time around, handle your dough gently to avoid overworking it from the start.
It’s easy to overwork shortbread, especially for beginners. Here are some tips that seasoned bakers have used to make the perfect dough.
Some bakers suggest using soft butter. Butter that’s too hard will take longer to combine with the other ingredients.
You’ll have to mix it for a lengthier time, causing overworking.
Leave your butter out for several hours before baking so it’s the perfect temperature. But don’t melt it in the microwave because warm butter could also lead to overworking.
Sifting the flour is another useful tip. Get all those lumps out, so it mixes with the other ingredients effortlessly.
We mentioned chilling your dough and adding a bit of cornstarch as a fix. However, these tricks may be even more helpful when you use them as a preventive measure.
Overworking shortbread results in tough cookies, which isn’t what anyone wants when making this treat. By following the tips and techniques in this article, you can avoid this mistake and achieve the perfect texture and flavor every time.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.