Making shortbread thins
Asked on 9 May 2018 by Giampaolo
Dear Lindsey,
Semolina Shortbread,
I made the shortbread according to the recipe, but as I wanted thin biscuits I rolled them out with a rolling pin. The result was excellent, but I had some initial difficulty with the dough, which was too crumbly to roll out, even after chilling. I reshaped it, sprinkled a little flour and tried again. It worked, but it was still very crumbly and prone to breaking up. However, once cooked they were perfect.
I would like to know what is the recommended thing to do if the dough is too crumbly and starts to break up when rolling it out?
Yours, Paul
You are here
Featured Recipes
Have you seen...
Win a family ticket for four to Christmas At Blenheim Palace!
Christmas at Blenheim Palace returns for its fifth year with a new magical one-mile glittering trail that winds its way through the world-famous Parkland
Hello Paul,
I expect the high fat content and chilled dough make it hard to roll.
You could chill and then let it warm up a bit so that it is a little softer then perhaps try rolling the dough between sheets of baking parchment.
Or roll it into a thick sausage shape, chill and then slice it thinly.
Best wishes
Lindsey