Why This Recipe Works

To produce a worthwhile version of a shortbread recipe, we found that “reverse creaming” (mixing the flour and sugar together before adding the butter) contributed crumbly texture. Cutting back on the butter gave us good butter flavor witho...

Why This Recipe Works

To produce a worthwhile version of a shortbread recipe, we found that “reverse creaming” (mixing the flour and sugar together before adding the butter) contributed crumbly texture. Cutting back on the butter gave us good butter flavor without greasiness. Adding ground oats and cornstarch to the dough cut down on gluten development and gave us tender cookies. And baking the cookies briefly before turning off the heat and letting them dry in the still-warm oven made our shortbread recipe perfectly crisp.

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Desserts with an English AccentSeason 11, Ep. 1102

Taking a cue from our neighbors across the pond, we uncover the secrets to Classic Bread Pudding and shortbread.