Francisco Migoya

Flexible Shortbread

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Preparation info
  • Yield:

    2.2 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • All-purpose flour 720 g 1 lb 9.28 oz 32.43

Method

  1. Preheat a convection oven to 160°C/325°F. Line a full sheet pan with a nonstick rubber mat.
  2. In a Robot Coupe, combine the flours, sugar, and salt, and mix. Stop, add the cubed butter, and mix until fully incorporated.
  3. Spread the mixture out o