Tag: shortcake base

  You probably think, shortbread without refined sugar, NEVER -how would you get the crumbly crunchy texture? Shortbread is so named because of its crumbly texture, it originated in  Scotland and is popular tea cake throughout the UK. The original Shortbread is baked at a low temperature as dark browning is not desirable. When it comes out of the oven it is nearly white, or a light golden brown. It is quite crumbly even before it is fully cooled, the paleo version will become firmer but not less crumbly after cooling. Shortbread is an ideal base for cake with fresh juicy fruit as it is firm enough to stand up to the moist berries and cream, only absorbing some moisture when left standing without losing its crunchy identity or becoming a soggy mess. Have you ever over eaten Strawberries to the point where you got yourself an allergic reaction? It is easily done when they are so delicious.   Shortbread cake base Makes: 23cm round cake base      Servings: 14...