Greasing The Pan: Shortbread Baking Essential

Greasing a pan is a common practice when baking to prevent the batter from sticking to the pan and making it easier to remove the baked goods once they are done. When it comes to shortbread, some recipes do call for greasing the pan, especially if you are using a traditional shortbread pan with intricate designs. However, it is not always necessary to grease the pan, and there are alternative methods to ensure your shortbread doesn't stick.

One alternative is to line your pan with parchment paper, which can help prevent sticking and also makes cleanup easier. Another option is to use a non-stick baking spray, which can be applied directly to the pan or on top of the parchment paper for extra insurance against sticking. Ultimately, whether or not you choose to grease your pan for shortbread may depend on personal preference, the type of pan you are using, and the specific recipe you are following.

Greasing the pan is not necessary

Instead of greasing your pan, you can use parchment paper or silicone bakeware. Parchment paper is a heavy-duty, water and grease-resistant paper that allows your baked goods to slide right out of the pan. It also makes for easy cleanup as your pan won't get messy or greasy. If you don't have parchment paper, you can use a silicone pan, which bakes evenly and allows your baked goods to cool down right in the pan. Just be sure not to overfill your silicone bakeware as it is not as sturdy as a metal pan.

If you are set on using a metal pan, you can use an ungreased 11x7 or 9x9 pan.

Parchment paper is a good alternative

Parchment paper is especially useful for rolling out dough, as its non-stick surface prevents dough from sticking to the rolling pin. It can also be used to separate and freeze neatly rolled dough layers for future use.

Additionally, parchment paper can help prevent your shortbread from sticking and spreading. It is always reliable and can be used to line baking sheets or cake pans.

If you don't have parchment paper, a suitable alternative is a greased baking sheet. However, this may require a deeper scrub afterward, and the additional fat may cause your shortbread to spread more and rise less than desired.

Greasing the pan can negatively affect the cookies

Secondly, most fats have a lower heat tolerance than cookie dough. This means that the additional butter or oil on the pan can cause the bottom (and sometimes the sides) of the cookies to burn. Not only does this affect the taste and texture of the cookies, but it also makes cleaning the pan a difficult and tedious task.

Additionally, greasing the pan can lead to excessive spreading of the cookie dough, especially if the pan is warm. This can result in cookies that are thin, crispy, and unevenly baked. To avoid this issue, it is recommended to always allow the pan to cool to room temperature before placing cookie dough on it.

Excessive greasing of the pan can also cause the cookies to stick to the pan, making it difficult to remove them once they are baked. This can result in broken or misshapen cookies. To prevent sticking, it is generally recommended to line the pan with parchment paper or a silicone liner, or to lightly grease the pan with butter or cooking spray if necessary.

The type of butter used is important

When it comes to making shortbread, the type of butter you use is important. While you can use either salted or unsalted butter, it's worth noting that salted butter is generally recommended for shortbread recipes. This is because, without any liquid in the recipe, it can be challenging for added salt to disperse evenly throughout the dough, resulting in unpleasantly gritty bites of salt.

However, if you prefer to control the level of salt in your shortbread, you can opt for unsalted butter and adjust the amount of salt to your taste. Just remember that the type of salt you use also matters. Fine salt is preferable to flaked salt as it distributes more evenly throughout the dough.

Another factor to consider is the quality of the butter. Using a good-quality European butter is recommended due to its superior taste and lower water content, which can affect the texture of the shortbread. European butter typically has a higher butterfat content (at least 82%) and can give your shortbread a richer taste and softer texture.

Additionally, it's important to have your butter at the right temperature when making shortbread. For creaming butter and sugar, you'll want your butter to be at cool room temperature. If it's too soft or verging on melted, it won't cream properly, and your shortbread may turn out greasy and dense. On the other hand, if it's not softened enough, it may not incorporate fully into the dough, affecting the texture of your cookies.

Lastly, when it comes to flavour, while shortbread is traditionally made with just butter, sugar, and flour, you can experiment with different types of butter to add a unique twist to your cookies. For example, using cultured butter or a fancy butter like Kerrygold can enhance the flavour and give your shortbread a rich, salty-sweet taste.

How to cut the shortbread

Once you've prepared your shortbread dough, you'll want to shape it and chill it before baking. If you're making shortbread cookies, roll out the dough on a floured surface until it's about half an inch thick, then cut it into your desired shape. You can use a knife, a pizza cutter, or a bench scraper for this step. If you're making a shortbread pan, press the dough into your prepared pan, smoothing the surface with your fingers or a mini rolling pin.

After shaping, it's important to chill the dough. This helps to firm up the cookies and solidify the butter, reducing the spread during baking. Place the shaped dough in the refrigerator for at least 30 minutes, or even overnight.

Once your shortbread is baked, it's important to cut it while it's still warm. If you wait until it cools completely, it will be more difficult to cut. For cookies, use a knife or a pizza cutter to cut them into the desired shape. For a pan of shortbread, use a sharp knife or a pizza wheel to cut it into wedges or strips. If you've scored your shortbread before baking, follow those lines to create uniform pieces.

Finally, transfer the cut shortbread to a wire rack to cool completely before serving or storing.

Frequently asked questions