[BitnerSweets]

I ended up with an extra shortbread crust this week ( I use them as cheesecake crusts, recipe from Alice Medrich) which I will not need for another 8 days. Would it be better to freeze it or leave it out? If freezing, what should I use to wrap it to prevent the moisture in the freezer from softening it? I really like the crunchy/ crisp buttery texture it has now. Thanks for your help on my first post!

[momoreg]

It will freeze better if it's raw, but if you already baked it, just thaw it before unwrapping, and then crisp it in the oven before using.