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Help with shortbread crust?

post #1 of 4
7/16/07 at 10:38am
Thread Starter 
Hello. I recently baked a batch of shortbread (in a shortbread mold) and it just didn't come out right. :mad:

So now I have a whole dish full of shortbread CRUMBS. :confused:

I thought perhaps I could use them to form a crust and then put in either some fresh fruit with a glaze or some lemon custard, or something similar. The shortbread is loaded with lemon zest and fresh basil and tastes yummy....but we just can't eat it as a cookie or bar as intended.

I've looked at recipes for shortbread crusts, but of course they have you preparing the shortbread from scratch. :chef:

Any suggestions as to how I might take this "lemon" of a shortbread project and turn it into lemonaide? Maybe taking the crumbs and adding MORE butter (melted) similar to a graham cracker crust? Thanks for any ideas anyone might have.:talk:
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post #2 of 4
7/16/07 at 11:34am

short bread, use of

You could of course make a Dads cookie cake using your shortbread instead of Dads cookies, at least this is what I would do.
The recipe for Dads cookie cake was posted about a week ago with picture.
Or you could do a similar thing with what fruits etc you fancy... qahtan
There are some ideas in Google
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post #3 of 4
7/16/07 at 1:38pm

make a crust!

Basil and Lemon? Sounds great!

take the "cookie" and crumble it up then press it into your tart pan, bake 350 for 10 min just to get the butter to soften and the sugars to stick together, cool, fill with your lemon curd, top with fruits and glaze, set for a few hours in the cooler and there you have it! the curd will meld with your crust and help hold it together.

You could make some sugar coated basil leaves for the top....

YUM

:bounce:
If you want to add more butter like a graham crust, there may be too much butter! Short Bread is Much Richer than a Graham cookie.
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post #4 of 4
7/16/07 at 5:09pm
Hmmm? If the shortbread didn't bake up firm the first time why would it bake up firm the second time?

It is true that the shortbread should be loaded with butter already but maybe it isn't. So, Neelie, can you post your original recipe so we can determine how best to advise you?

Jock
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