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The shortbread fiasco
Dave Smith wrote:
> I should be embarrassed to explain how I screwed up my shortbread > recipe, but it all turned out. > > I started the dough when I was cooking my oatmeal. My brain was not > working properly. I knew the stuff is rich, glanced at the recipe and > cut a one cup slab of butter, chopped it up a bit with the knife and > then creamed it with the sugar. I knew I did not have enough flour for > two batches so I was just going to do one. > > In a moment of doubt I glanced at the recipe and imagine it said 1/2 > cup. Maybe I am more dyslexic than I thought and read the sugar amount > as the butter. At any rate, I figured I was committed to making a > double batch, for which I would need to get more flour. > > I would have preferred to do single batches, but I didn't think it could > get a good even split on the creamed butter and sugar so I waited until > I got more flour. > > When I got back with the flour I started scooping it into the creamed > stuff as my wife came into the room and I told her what had happened. > She asked some questions.. I lost count. > > Okay... one cup of butter, one cup sugar,... there was 4 cups worth of > ingredients, so I had added two. I knew I had to reserve some of the > flour to be kneaded in later so I checked the recipe.... Crap. It was > supposed to be one cup of butter. > > I figured the best way to deal with the clusterf*%k was to cream the > butter and gradually pour in some of the other half messed up > ingredients. Once I got the other bowlful of stuff nicely blended I > added the next cup and a half, reserving a half cup for kneading. > It was looking pretty good. > > I split the dough in to and weighed to ensure they were evenly split, > wrapped them up and tossed them into the fridge to cool for a while. The > next step was to knead 1/4 cup flour into each batch. Roll them out, cut > the cookies and bake them. > > I was expecting it to be a total failure. It didn't help to know that > freshly baked shortbread does not taste good. It takes a few days > before it matures. However, I sampled one and hoped it would not be > horrible and have to throw out the whole two batches. It was a great > surprise that it was delicious. I don't have to wait for the taste to > improve. This could possible be the best shortbread I ever made, > despite the comedy of errors. > > Now remember to write the exact recipe so you can do it again |
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