"Shortbread cookies are easily one of the most underrated types of cookies out there. Their consistency is buttery and, yes, short - meaning that they crumble very easily in your mouth. Although their ingredient list is very simple - butter, sugar, flour, and salt - they are one of the easiest cookies to mess up. One of the most common mistakes people make with shortbread is baking them on the wrong type of pan."
"High-quality shortbread calls for a metal pan - and only a metal pan. Metal pans heat up faster than a glass baking tray, and they cool down more quickly, too. If you bake your cookies in a glass tray, the vessel will take longer to heat up, meaning you could be putting yourself at risk for soggy, underbaked cookies rather than snappy ones. Using a metal pan instead will ensure the perfect golden color and crispness that you crave from your shortbreads."
"It's important to use a metal pan regardless of the shape or style of shortbread that you're making. If you're trying your hand at Scottish shortbread, for example, you'll want to use an 8-by-8-inch greased metal baking pan. That way, when you bake the shortbread, you'll get an excellent color on the edges as well as underneath. You can also use a metal baking pan if you're making a base for millionaire's shortbread, which combines the buttery cookie with caramel and chocolate."
Shortbread features a buttery, crumbly texture and relies on a simple ingredient list of butter, sugar, flour, and salt. Shortbread is easy to ruin, frequently due to baking on the wrong pan. Metal pans heat and cool faster than glass, producing snappier, evenly browned shortbread and preventing soggy, underbaked centers. Metal pans work for all shortbread styles, including Scottish shortbread in an 8-by-8-inch greased pan and as a base for millionaire's shortbread. Double-baking—baking until just browned, cooling completely, then finishing in the oven—yields extra crispness without overbaking.
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