Talk:Shortbread

message: The last sentence of this article is in contradiction to the shortcake article. There it says that shortcake can have butter in too. — Preceding unsigned comment added by Matthew Matic (talk • contribs) 09:19, 24 March 2006‎
: yes...but shortcake is cake. it's also got milk and baking powder in it. (ironically, shortcake is quite similar to the thing that 'biscuit' usually means in America) Firejuggler86 (talk) 08:01, 17 April 2021 (UTC)
thread_title:  differences with shortcake 

message: The baking guidelines are incorrect in that, whilst shortbread is baked slowly, it needn't be merely light gold or white.  Some of the nicest shortbread (ie the stuff that I make) is a reasonably dark on top making it crispy on the outside and slightly chewy inside.  I propose that the comment is changed.
The comment about shapes is incorrect, or are the shortbread shapes that I made figments of my imagination?  The fact that, as the article states, the dough is firm and holds its shape well, means that any shape can be made out of shortbread.  For example, at Christmas people make stars and Christmas tree shapes.  Oh yes, and you don't cut peticoat tails as soon as they are out of the oven because you can't get the shortbread of of the tin without it breaking then - you have to wait until it is cold and solid before cutting.  Perhaps you could if you have baked a moulded version on a baking sheet rather than one in a round tin with wavy edges.
Lastly, many shortbread recipes add additional ingredients (reducing the amount of flour accordingly) to influence the texture of the shortbread.  Fine semolina is added to make rougher shortbread, whereas rice flour is use to make finer crisper shortbread.
If no-one objects I will revise the article to reflect these facts.
Ewan carmichael 12:59, 20 December 2006 (UTC)
thread_title:  general inaccuracies 

message: Based on the Online Etymology Dictionary entry (linked in References), I have changed the article to reflect that the name shortbread refers to texture, not shortening.  At least, that's how I interpret the entry.  And it makes more sense to me that the dish would be named for its texture, rather than for a particular ingredient (why not "butterbread" then?) GeoGreg 21:28, 25 January 2007 (UTC)
thread_title:  Origin of name 

message: I (some random reader) would like to add that, despite this page's claim that the 1-2-3 method is traditional, an easy majority of the many recipes I found online when I was learning to make it seemed to be 1-2-4. Is there substance to the notion that 1-2-3 is the "usual" or traditional way to make shortbread?  —Preceding unsigned comment added by 24.63.216.122 (talk) 23:51, 4 January 2008 (UTC)
replies: text: Perhaps 1-2-3 gives the proportions for the more traditional recipe with oatmeal (which I'm going to try out soon!). Janko (talk) 16:05, 10 January 2009 (UTC)
thread_title:  Formula 

message: Swedish drömmar/dreams reeaally isnt like short bread at all. not ... at all. ... im. swedish and. i mean theyre .. just not. 83.248.33.160 (talk) 02:08, 11 April 2010 (UTC)
replies: text: It looks like there are several versions of drömmar cookies, including some that incorporate ingredients like coconut, almonds, or cardamon.  Perhaps you're used to these styles?  WhatamIdoing (talk) 03:50, 11 April 2010 (UTC)
replies: text: hm. I suppose I've only had the chemical commercial ones as of late, ... real ones do seem to be just like short bread. I'll remove this section in three days. 83.248.33.160 (talk) 17:28, 11 April 2010 (UTC)
replies: text: I'm not convinced that drömmar are shortbread; for one thing, even the plain/unflavored recipes seem to use a leavening agent, which is never the case with proper shortbread.  But I don't feel like I know enough to say that the recipes I found online are representative.  WhatamIdoing (talk) 21:18, 11 April 2010 (UTC)
thread_title:  Drömmar