Part 3/8:
Bake at 300°F for about one hour until the shortbread develops a light golden hue.
Once cooled, cut along the scored lines with a serrated knife and serve, ideally after a day or two of resting for optimal flavor.
Serving Tips:
Wrapped well and stored in a dry tin, these shortbread cookies remain fresh for up to two weeks, offering a buttery, melt-in-the-mouth experience that surpasses store-bought varieties.
Brown Butter Lemon Bars: A Luxurious Twist
Elevating the humble shortbread crust to new heights, lemon bars feature a rich, brown butter crust that imparts a deep, nutty flavor. This variation underscores the baking technique of brown butter, where milk solids in butter are cooked to a golden hue, enhancing the overall depth of flavor.
Crust Preparation: