Sheet Pan Shortbread. You can also use a shortbread pan. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment.
shortbread baked on pan Simple By Cindy
Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. You can also use a shortbread pan. Web use a fork to poke liberally into the dough every couple of inches, being sure to poke right to the bottom of the pan. Web preheat the oven to 300°f. Refrigerate for about 20 to 30 minutes. Place a sheet of plastic wrap on the dough. Web a paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious. Web sheet pan scottish shortbread. Lightly grease two 9 round or 8 square cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment.
Web use a fork to poke liberally into the dough every couple of inches, being sure to poke right to the bottom of the pan. Web preheat the oven to 300°f. Refrigerate for about 20 to 30 minutes. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. Lightly grease two 9 round or 8 square cake pans. Web sheet pan scottish shortbread. Place a sheet of plastic wrap on the dough. Web use a fork to poke liberally into the dough every couple of inches, being sure to poke right to the bottom of the pan. Web a paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious. Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. You can also use a shortbread pan.
