Can I use granulated sugar instead of caster sugar for shortbread?

Can I use granulated sugar instead of caster sugar for shortbread?

You can use either caster sugar, granulated sugar or brown sugar each changes the taste or texture a little, I prefer granulated sugar for my plain shortbread. … If you want chocolate shortbread you can substitute cocoa for some flour (instead of 300g flour, 260g flour and 40g).

What can you add to shortbread?

In addition to spices and herbs, dried fruit and nuts are great add-ins to shortbread. Try peanuts and raisins for a take on PB&J, or cranberries and pecans for a festive version.

How long does homemade shortbread last?

Bake the shortbread in the oven until very lightly coloured; allow about 20 minutes for biscuits, 30–35 minutes for a shortbread round. Dredge with sugar and place on a wire rack to cool. Shortbread will keep for up to 4 weeks in an airtight tin.

Can I freeze shortbread?

The shortbread will freeze for up to 3 months. … The defrosted shortbreads are best stored in an airtight container and should keep for around 5 days. We would mention that once the shortbreads have been frozen and thawed then they should not be frozen again, so you may need to warn the lucky recipients of this.

How do you fix crumbly shortbread?

If it is for cookies and needs to be rolled, you can add a little more softened butter, or a few drops of water if you can't get it to come together at all. Try rolling between 2 sheets of waxed paper or parchment, wrapping that in plastic wrap, and then chilling it for few hours before cutting.

Why is my shortbread crumbly?

A true shortbread is made from flour, sugar, butter, and a pinch of salt. … So shortbread dough is likely to be somewhat crumbly. But if it's too crumbly, you have basically two choices: you can add more butter (or whatever fat you used in place of butter), or you can add a little liquid.

How do you know when shortbread is cooked?

Shortbread is generally done baking when it starts to turn a slight golden brown, especially along the edges (if it's dark brown to black, you've cooked it too long, and if it's still white throughout you haven't baked it long enough).