Wow, what a great review! After visiting the United Kingdom a few years ago, I’ve been on a quest to find the perfect shortbread. Thank you for all the links to the recipes!
I completely agree. The recipe that tastes most like Walkers is the one that contains only flour, butter (salted) and sugar in the proportions 3, 2, 1 (easy to remember). Nothing else. The secret is in the amount of handling of the dough (as little as possible), and the temperature/cooking time (differs per oven) to get the "bone" (the characteristic shape and size of the lighter coloured part visible when you break the shortbread in half). Grate the cold butter and mix it using cold hands (cool them under a cold tap). If you cannot get salted butter, add some salt, this is really important to get the rich taste. One prepared, immediately put the dough in the baking tin, score it, fork it and bake it. No resting, no curing, no overnight in the fridge, no nonsense of any kind. You may not get the best result immediately, because it takes time to know your oven. Once you do, these will be the best and most authentic shortbread biscuits you will ever taste.
@@Seoras111acabo de probar con una receta que he encontrado y el sabor no se parece nada al de las walkers… la próxima vez probaré como dices. Una duda, ¿sabes si hay alguna marca de mantequilla recomendable para conseguir el sabor de walkers? Gracias!!
I appreciate how you explain how the different ingredients affects the final results (oats, brown sugar, etc). Really helped me choose which recipe to use to get the results I was looking for. I was looking at 8 recipes and overwhelmed! Thank you.
Great comparison, thank you🎉 I have been making Shortbread for 40+ years. My basic recipie came from Gourmet Magazine back in the 80's and have to say I like them all! I have tried many varieties, added flavorings, dipped the bottoms in chocolate, etc. I added a bit of orange zest + vanilla and those were a big hit and are now a Holiday staple. Some recipies I have seen add corn starch instead of rice flour for a softer finished cookie. I have not tried it yet, but will this season. Has anyone tied it? Would love to hear your results.
I love that you did this! You deserve all the love, because it is not cheap 'n easy to do all that work. I'm going trust your tastebuds and give the Ted Lasso (which I'd never heard of) a try.
Just started making shortbread cookies myself. I'm a Walker's fan myself. So glad that you did the taste testing here for us. I'm a simple gal. Three ingredients. Basic ratios. But, I really wanted to try brown sugar... looking for a more molasses taste. I really want to use my recipe for a Cheese cake base... hopefully what I learned here will help it hold up to the humidity.
I Just watched the shortbread made for the queen at Balmoral in Scotland. He was a chef there. He used cornstarch too. Plus vanilla bean paste. Made the holes so it cooks better. I think it would be the best one.
The shortbread made with powdered sugar is ideal and better if you use a cookie press with discs and make various shapes for fancy smaller cookies. It does not work well for a thick shortbread and it is not a dough meant for the thick shortbread. But perfect melt in your mouth when using the small appropriate fancy pop in your mouth in one bite size and shape of cookie. To make your shortbread last you need to use a storage tin box and stack them with parchment paper between and put a paper towel on top. Also good to keep them in fridge or even freezer. definitely has walkers flavour only melt in your mouth with some crispness and walkers has a more firmer feel. Forget the rice flour and you do not need fancy butter but go for it if you want. oven temp can be 275 or even less for the cookie press cookies and watch them closely. Use parchment paper.
Thank you for this, I’m making shortbread for my sisters birthday but it has to be very specific (one that a local bakery used to sell but doesn’t anymore) so this video will be helpful to find a recipe
If you like very butter desserts, you may also want to try Turkish flour halwa or the indian mysore pak. Both made with humongous amounts of butter/ghee.
Made many of these recipes, made a mistake with the Tartine recipe the first time, but still came out. Did the recipe again and liked my mistake recipe the best!
I would love to see the cooking process and footage of cooking each one instead of solely talking about it! It would be more engaging and fun to see the process! I love your comparison blogs.
A great point, I would also LOVE to show more of the process but it would just be many more hours of filming so I haven't figured out a good way to do this yet. I do try to capture some of the process on Instagram stories for now!
I love these videos sm I’ve been reading your blog for a while but I just recently discovered your UA-cam channel and whenever you upload it literally makes my day 💜❤️💜❤️🥰🥰
Thank you so much for all the effort this must have taken you! So appreciated. Any idea if you can freeze baked shortbread (single layer on a sheet pan)? How does the unbaked dough hold up? Thanks a lot.
Thank you for the kind words! Yes, you could definitely flash freeze the shortbread (freeze until solid as a single layer, then break up and put in a freezer bag for later)--but obviously the flavor won't be as fresh! I think the dough would hold up for several days in the fridge, but I haven't tried for longer than that.
thanks, this was great!! i always get stuck on recipes, knowing one version could BLARRGH and another be the heavens shining down. (usually meals, not baking). i started getting walkers shortbread recently. had it last year for 1st time, and it was so much different from those cookie tin things which i hate. got me wondering what the recipes were like. never even heard of deans. i'm part scot, so perfectly happy to stay with walkers lol. but curious where deans is from. also, walkers has one that's in the shape of scottie dogs and.... ah. hard not to love.
Can someone tell me where I can get the exact measures of the ingredients? I want one of ted lassos and the other one would be seasons and suppers one.
Interesting video & comparison of recipes. I found the recipe from Martha Stewart (the one where she bakes it in a round mold with thistle design on it) to be closest to that of Walkers Shortbread. I baked this version & my friends were clamoring for more.
Well, I'm prejudiced in favor of my Scottish grandfather's recipe that seems just slightly different from each of the ones you tested. But I have a question: was it just agreed that no one would dock the cookies (holes in the top)? IMO, it adds to the unique "shortbread-y" texture one is looking for. Has anyone ever seen a more browned version? My mom always made them that way, baked a good bit longer than I ever did (she was an Aussie if that made a difference), but pale is the only way that ever seemed legit to me, though I never said that to her. Mine may be the simplest: butter, caster or regular sugar, flour. That's it unless you used saltless butter, then you'll want a little salt. Combine all, pat out on a pan, press the 4 sides (recipe says "flute") with a fork, dock it (place holes all over with a fork), pre-draw lines with a knife. Now is the odd part: We are instructed to bake 20-25 minutes at 350°F, 15-20 minutes at 250, and 200° to total an hour. I'm not at all sure why, either something quirky about the original oven, or I actually think it makes sure the interior is done to the right degree without the outside getting crunchy. An alternative is to bake at 300° for 45 minutes. To this day, I use the 3 temperatures out of loyalty to the original recipe! 😁 When done, cut them again while still hot. I've always cut them in squares. Cool on a wire rack. Remember all the days at Grandma's when she made these for you. Whoops, that's just me.
My Scottish Grandma made these for me when I was in elementary school and I will never forget that flavour. No store bought shortbread cookie compairs. She was 97 when she passed away a couple years ago.
@@CozycultcreationsYes, my grandma's were tied up in wonderful buttery flavor along with representing pretty much every single wonderful visit I had with her. Sounds like you have the same kind of memory. Children are so lucky when they have nurturing grandparents.
I know it’s been a long time since you did this testing, but have you looked at the binging with babish recipe? I’m just wondering if you or anyone else knows how it compares to these.
I saw a butter cookie recipe with powder sugar that made the cookie softer. Oops you just mentioned powdered sugar but maybe you could do 1/2 powdered and 1/2 reg sugar.
One thing I noticed right away… making short bread should be thinner and more uniform size. Plus most important is docking it with a fork before baking… none of the shortbreads you baked were docked( poke holes with fork) to cook evenly.
Good point about uniformity; I could have rolled them more evenly. I did dock the shortbread that called to be docked (like Seasons & Suppers for example)!
Kerrygold - high quality? It was always seen as a cheap brand when I was growing up. I use Paysan Breton or Isigny Sainte Mère salted butter for the best buttery taste. Cornstarch always gives a soft, slightly claggy mouth feel. For a smooth, flat top, use the bottom of a cup measure or mug - see backyard chef video.
I have been looking for a shortbread cutout recipe as I can’t get enough of Whole Foods ‘Little Rae’s’ retail offering. I’ve researched some of the same recipes you offered, the rice flour addition, Euro butters, egg yolks, brown sugar, and disparate cookbook recipes, so much so I’ve fallen down the rabbit hole. I will rewatch this episode and narrow my favorites to a workable few that will come close to ‘LR’s’ taste and texture. If you have a suggestion for ingredients in the aforementioned listed flour, butter, egg yolk, etc choices please advise. Thank you, great content!
I think you used the wrong card for Ted Lasso. It says rice flour, granulated sugar, no chill, twice baked. All of that is wrong. Edit: It looks like that was the card from Season and Suppers that got inserted twice.
Well I can't very well stop saying it had powdered sugar now that the video is edited and published (: The graphic is wrong. The cookies have powdered sugar in them.
Altering the proportions of the ingredients will change the texture. Shortbread should be viewed more as a method than a recipe. Some people prefer a crisper texture, that is a choice, it is still shortbread.
The people who eat shortbread dense and crisp are the people who invented it, the Scots. If you want it tender add your cornstarch and icing sugar, but that’s a cookie , not shortbread traditionally to the folk who pressed it in clay forms or rolled it in trays or molded it in petticoat tails. The Walkers are a Scottish lowland clan who do actually carry the tradition fairly well.
this is such a great comparison! I also noticed the zillions of recipes. I have to say, your beautiful was so close to your mouth that I had to listen rather than watch you taste. Sorry! You're brilliant but maybe a bobbie pin? Keep up the great work!
thanks for the variety of reviews. but, please pin your hair up. it's distracting watching someone touch food and fix their hair at the same time. It made me wonder why you wanted to cover half your face instead of focusing on the cookies.
There is English short bread and a Scottish short bread. The secret to short bread is using corn starch. 1/3 to half of what use in flour. Should be crumbled, not a solid mass.Crumbled so it is short and then pressed into pan. The brought biscuits are not what it should be. Look up uk recipes .
I liked your video and it was informative. I can understand why most chefs tie back their long hair. While beautiful ,your hair is touched many times to where it detracts from your message.
I don't get this video, there is only one shortbread recipe, 3, 2, 1 flour, butter (salted), sugar. Any other ingredient and it is no longer shortbread, but some other "cookie" as people keep calling it (it's a biscuit).
Leave the graphics and text up much much longer, use more closeups of the things you are talking about. Those are all much more interesting and important than watching you talk.
I absolutely adore this series. I can’t begin to imagine how much goes into these videos! So thank you! They are highly appreciated ♥️
Thank you so much Alisha!!! They are indeed a ton of work but I so appreciate your kind words!
I don't know, I feel like she should at least be making the different recipes. Even only half so that we can see what she's talking about...
Wow, this is an incredible breakdown. Thank you for sharing these reflections!
Wow, what a great review! After visiting the United Kingdom a few years ago, I’ve been on a quest to find the perfect shortbread. Thank you for all the links to the recipes!
What an incredible shortbread deep dive! Thanks for all of the work you put into this.
Walkers is the gold standard! I would want the one that taste the most like it and has the same texture.
I completely agree. The recipe that tastes most like Walkers is the one that contains only flour, butter (salted) and sugar in the proportions 3, 2, 1 (easy to remember). Nothing else. The secret is in the amount of handling of the dough (as little as possible), and the temperature/cooking time (differs per oven) to get the "bone" (the characteristic shape and size of the lighter coloured part visible when you break the shortbread in half). Grate the cold butter and mix it using cold hands (cool them under a cold tap). If you cannot get salted butter, add some salt, this is really important to get the rich taste. One prepared, immediately put the dough in the baking tin, score it, fork it and bake it. No resting, no curing, no overnight in the fridge, no nonsense of any kind. You may not get the best result immediately, because it takes time to know your oven. Once you do, these will be the best and most authentic shortbread biscuits you will ever taste.
@@Seoras111acabo de probar con una receta que he encontrado y el sabor no se parece nada al de las walkers… la próxima vez probaré como dices. Una duda, ¿sabes si hay alguna marca de mantequilla recomendable para conseguir el sabor de walkers? Gracias!!
Love these bake off videos they’re so helpful when choosing which recipe to use as my “go-to”! Please please help me out and do brownies soon! Haha
Thanks for trying and reviewing all of the recipes!
I appreciate how you explain how the different ingredients affects the final results (oats, brown sugar, etc). Really helped me choose which recipe to use to get the results I was looking for. I was looking at 8 recipes and overwhelmed! Thank you.
Great comparison, thank you🎉 I have been making Shortbread for 40+ years. My basic recipie came from Gourmet Magazine back in the 80's and have to say I like them all! I have tried many varieties, added flavorings, dipped the bottoms in chocolate, etc. I added a bit of orange zest + vanilla and those were a big hit and are now a Holiday staple. Some recipies I have seen add corn starch instead of rice flour for a softer finished cookie. I have not tried it yet, but will this season. Has anyone tied it? Would love to hear your results.
Shortbread is my favorite cookie so this was super interesting to me!
really great guide to shortbread...loved it!
Wow this was so well done!
Such a great video. Happy Holidays
I love that you did this! You deserve all the love, because it is not cheap 'n easy to do all that work. I'm going trust your tastebuds and give the Ted Lasso (which I'd never heard of) a try.
Thank you so much; I think Ted Lasso is truly incredible and I hope you enjoy!!
Thanks for the video! This is so helpful❤❤
Just started making shortbread cookies myself. I'm a Walker's fan myself. So glad that you did the taste testing here for us. I'm a simple gal. Three ingredients. Basic ratios. But, I really wanted to try brown sugar... looking for a more molasses taste. I really want to use my recipe for a Cheese cake base... hopefully what I learned here will help it hold up to the humidity.
I can’t imagine how much butter you used! Haha another amazing video/bake off 😍
Pounds upon pounds!! Thank you bb!!
This was great. I would have liked you mention sweetness level, although you did enough work already, to be fair!. Thanks a bunch!!!
I Just watched the shortbread made for the queen at Balmoral in Scotland. He was a chef there. He used cornstarch too. Plus vanilla bean paste. Made the holes so it cooks better. I think it would be the best one.
Good video. I watched it earlier.
May I ask which recipe you ended up liking the best? Have you tried a recipe with cornstarch?
Where can I watch the video of this
The shortbread made with powdered sugar is ideal and better if you use a cookie press with discs and make various shapes for fancy smaller cookies. It does not work well for a thick shortbread and it is not a dough meant for the thick shortbread. But perfect melt in your mouth when using the small appropriate fancy pop in your mouth in one bite size and shape of cookie. To make your shortbread last you need to use a storage tin box and stack them with parchment paper between and put a paper towel on top. Also good to keep them in fridge or even freezer. definitely has walkers flavour only melt in your mouth with some crispness and walkers has a more firmer feel. Forget the rice flour and you do not need fancy butter but go for it if you want. oven temp can be 275 or even less for the cookie press cookies and watch them closely. Use parchment paper.
i would love to see a banana bread comparison!
Thank you for this, I’m making shortbread for my sisters birthday but it has to be very specific (one that a local bakery used to sell but doesn’t anymore) so this video will be helpful to find a recipe
If you like very butter desserts, you may also want to try Turkish flour halwa or the indian mysore pak. Both made with humongous amounts of butter/ghee.
Made many of these recipes, made a mistake with the Tartine recipe the first time, but still came out. Did the recipe again and liked my mistake recipe the best!
What was the mistake?
I would love to see the cooking process and footage of cooking each one instead of solely talking about it! It would be more engaging and fun to see the process! I love your comparison blogs.
A great point, I would also LOVE to show more of the process but it would just be many more hours of filming so I haven't figured out a good way to do this yet. I do try to capture some of the process on Instagram stories for now!
I love these videos sm I’ve been reading your blog for a while but I just recently discovered your UA-cam channel and whenever you upload it literally makes my day 💜❤️💜❤️🥰🥰
Awww THANK YOU SO MUCH!!!!!
Love your work!
Thank you!!
Thank you so much for all the effort this must have taken you! So appreciated. Any idea if you can freeze baked shortbread (single layer on a sheet pan)? How does the unbaked dough hold up? Thanks a lot.
Thank you for the kind words! Yes, you could definitely flash freeze the shortbread (freeze until solid as a single layer, then break up and put in a freezer bag for later)--but obviously the flavor won't be as fresh! I think the dough would hold up for several days in the fridge, but I haven't tried for longer than that.
Thanks so much!@@erikathepancakeprincess
thanks, this was great!! i always get stuck on recipes, knowing one version could BLARRGH and another be the heavens shining down. (usually meals, not baking). i started getting walkers shortbread recently. had it last year for 1st time, and it was so much different from those cookie tin things which i hate. got me wondering what the recipes were like. never even heard of deans. i'm part scot, so perfectly happy to stay with walkers lol. but curious where deans is from. also, walkers has one that's in the shape of scottie dogs and.... ah. hard not to love.
Ahh yes Walkers is definitely another gold standard; Dean's was a recommendation from someone who came from London!
Love this, but the background music is making me crazy!
Haha noted, will change up the vibe for next time!
beauty and crazymusic
Can you do a comparison of vanilla cakes?
Can someone tell me where I can get the exact measures of the ingredients?
I want one of ted lassos and the other one would be seasons and suppers one.
Check her description. She links to each recipe.
Google it.
Interesting video & comparison of recipes. I found the recipe from Martha Stewart (the one where she bakes it in a round mold with thistle design on it) to be closest to that of Walkers Shortbread. I baked this version & my friends were clamoring for more.
Noted, will have to try that recipe--thank you!
Well, I'm prejudiced in favor of my Scottish grandfather's recipe that seems just slightly different from each of the ones you tested. But I have a question: was it just agreed that no one would dock the cookies (holes in the top)? IMO, it adds to the unique "shortbread-y" texture one is looking for.
Has anyone ever seen a more browned version? My mom always made them that way, baked a good bit longer than I ever did (she was an Aussie if that made a difference), but pale is the only way that ever seemed legit to me, though I never said that to her.
Mine may be the simplest: butter, caster or regular sugar, flour. That's it unless you used saltless butter, then you'll want a little salt.
Combine all, pat out on a pan, press the 4 sides (recipe says "flute") with a fork, dock it (place holes all over with a fork), pre-draw lines with a knife.
Now is the odd part: We are instructed to bake 20-25 minutes at 350°F, 15-20 minutes at 250, and 200° to total an hour. I'm not at all sure why, either something quirky about the original oven, or I actually think it makes sure the interior is done to the right degree without the outside getting crunchy. An alternative is to bake at 300° for 45 minutes. To this day, I use the 3 temperatures out of loyalty to the original recipe! 😁
When done, cut them again while still hot. I've always cut them in squares. Cool on a wire rack. Remember all the days at Grandma's when she made these for you. Whoops, that's just me.
My Scottish Grandma made these for me when I was in elementary school and I will never forget that flavour. No store bought shortbread cookie compairs. She was 97 when she passed away a couple years ago.
@@CozycultcreationsYes, my grandma's were tied up in wonderful buttery flavor along with representing pretty much every single wonderful visit I had with her. Sounds like you have the same kind of memory. Children are so lucky when they have nurturing grandparents.
Wow - a lot of work to make all of these and then also to describe them accurately!
No recipes from Scotland?
Please make more videos. We miss you x
Awww
I know it’s been a long time since you did this testing, but have you looked at the binging with babish recipe? I’m just wondering if you or anyone else knows how it compares to these.
I haven't! But I'm starting a micro bake off series in my newsletter so this would be an interesting one to look at!
I'm really surprised you didn't do the Canada Cornstarch recipe. But I love that you did this!
Ahh have never heard of it, will look it up--thank you!
What about ....WHIPPED SHORTBREAD ...
now that is one i want to try
Great channel! Do coffee cake!!
I saw a butter cookie recipe with powder sugar that made the cookie softer. Oops you just mentioned powdered sugar but maybe you could do 1/2 powdered and 1/2 reg sugar.
The ones with cornstarch would be similar, I think, because powdered sugar has cornstarch.
Hack: Cover the bowl of the food processor with plastic wrap before you put on the lid. Keeps the lid from getting dirty and all that wasted product!
I use a 2-4-6 ratio
Please do a cinnamon roll bake off! I tried Joshua Weissman's and Brian Lagerstrom's but am curious about others.
Who’s were better?
One thing I noticed right away… making short bread should be thinner and more uniform size. Plus most important is docking it with a fork before baking… none of the shortbreads you baked were docked( poke holes with fork) to cook evenly.
Good point about uniformity; I could have rolled them more evenly. I did dock the shortbread that called to be docked (like Seasons & Suppers for example)!
Kerrygold - high quality? It was always seen as a cheap brand when I was growing up. I use Paysan Breton or Isigny Sainte Mère salted butter for the best buttery taste. Cornstarch always gives a soft, slightly claggy mouth feel. For a smooth, flat top, use the bottom of a cup measure or mug - see backyard chef video.
'Claggy'? I'm going to take that to mean 'not good'. Right?
How many biscuits are you going to eat and what’s the point?
What about a cookie that uses Ghee or browned butter??
This was not only a comparison across multiple recipes but a masterly presentation - brilliant! Are you planning on going to med school?
Fat content in the butter makes ALL the difference. 82% and over is the truth. Plus a deep buttery tasting butter.
I have been looking for a shortbread cutout recipe as I can’t get enough of Whole Foods ‘Little Rae’s’ retail offering. I’ve researched some of the same recipes you offered, the rice flour addition, Euro
butters, egg yolks, brown sugar, and disparate cookbook recipes, so much so I’ve fallen down the rabbit hole. I will rewatch this episode and narrow my favorites to a workable few that will come close to ‘LR’s’ taste and texture. If you have a suggestion for ingredients in the aforementioned listed flour, butter, egg yolk, etc choices please advise. Thank you, great content!
Have u found out the best recipe that you d recommend? Thanks
I think you used the wrong card for Ted Lasso. It says rice flour, granulated sugar, no chill, twice baked. All of that is wrong.
Edit: It looks like that was the card from Season and Suppers that got inserted twice.
Do brownies?
So I learned that European butter has a higher butter fat content and less water than American butter. Where does Australian butter fall?
I get the idea that you're putting the shortbreads in the fridge because of the loss of crispness. Right?
Stop saying Ted Laso cookie had powdered sugar - the graphics say granulated. that is regular table sugar, not powderd!
Well I can't very well stop saying it had powdered sugar now that the video is edited and published (: The graphic is wrong. The cookies have powdered sugar in them.
All due respect, where is shortbread ever called crisp? No, it melts in your mouth, no chewing needed
Yeah, I definitely wouldn't class Walkers as the professionals 😂
Altering the proportions of the ingredients will change the texture. Shortbread should be viewed more as a method than a recipe. Some people prefer a crisper texture, that is a choice, it is still shortbread.
I agree. My preference is melt in your mouth. That’s what I look for in my shortbread. Not a fan of dense crisp shortbread cookie.
The people who eat shortbread dense and crisp are the people who invented it, the Scots. If you want it tender add your cornstarch and icing sugar, but that’s a cookie , not shortbread traditionally to the folk who pressed it in clay forms or rolled it in trays or molded it in petticoat tails. The Walkers are a Scottish lowland clan who do actually carry the tradition fairly well.
@@Elleliza3501since when is taste objective?….regardless what people think, taste is subjective like beauty and art
this is such a great comparison! I also noticed the zillions of recipes. I have to say, your beautiful was so close to your mouth that I had to listen rather than watch you taste. Sorry! You're brilliant but maybe a bobbie pin? Keep up the great work!
Beautiful hair?
For start, it's not a cookie it's a biscuit
Walkers has changed. It is now too crisp and not as buttery. It does not show changes in ingredients, but then again, there are loopholes.
Very good video. Good info. But, the background music is extremely annoying and distracting.
thanks for the variety of reviews. but, please pin your hair up. it's distracting watching someone touch food and fix their hair at the same time. It made me wonder why you wanted to cover half your face instead of focusing on the cookies.
And yet . U let no one know how much of any ingredients to use. How much butter? How much flour? And sugar?
No real help here
Why would she list those things here? Just go to the videos/websites for the one you want and get the entire recipe start to finish.
There is English short bread and a Scottish short bread.
The secret to short bread is using corn starch. 1/3 to half of what use in flour.
Should be crumbled, not a solid mass.Crumbled so it is short and then pressed into pan.
The brought biscuits are not what it should be.
Look up uk recipes .
I liked your video and it was informative. I can understand why most chefs tie back their long hair. While beautiful ,your hair is touched many times to where it detracts from your message.
I don't get this video, there is only one shortbread recipe, 3, 2, 1 flour, butter (salted), sugar. Any other ingredient and it is no longer shortbread, but some other "cookie" as people keep calling it (it's a biscuit).
3, 2, 1 by weight or volume?
turn some lights on girl
Leave the graphics and text up much much longer, use more closeups of the things you are talking about. Those are all much more interesting and important than watching you talk.
Less touching the hair .
I thought these are about real people's recipes and commercial brands'. Who cares?
Please talk slowly and pronounce words clearly!
Sorry but the tasting and evaluating the cookies is taking too long. I would have thought the testing had been done already and we get the results.
If you'd like to skip straight to the results, you can read the blog post! www.thepancakeprincess.com/2021/12/10/best-shortbread-bake-off/
Loved this comparison video. Thanks for sharing it. 👏👏😍
Remove the silly word “like” from your demos. Like it’s so annoying. LOL Interesting comparisons though, and useful.