Don't allow the shortbread dough to become too chilled. Thank goodness I read that in the comments! Also, the idea of rolling the slices of shortbread out into long ovals was great. They do look like wee knishes or fig newtons, but so yummy.
I used a fresh pineapple in mine and had A LOT of it left over that I'm going to use with roast ham or as a chutney.
i found the dough difficult to work with, but once baked was nice and short with a good flavor and different look. i think next time i will try a different method of construction, maybe more like a newton bar, may make things a little easier. didn't care too much for the filling, so that may be changed as well.Read More
My first experience with shortbread! It didn't go very well, unfortunately. I under mixed the shortbread and then froze it(*face palm*), which made the dough very crumbly and hard to shape. Also, we were out of white sugar, and I subbed brown sugar for it in the filling. This made it taste and look like pineapple chutney( not an unpleasant taste, but a little different). Altogether very tasty.Read More
These came out nice. I was a little worried when the dough was hard to work with for the first few, but after it softened a little it became much easier. I recommend letting the dough soften before starting to avoid cracks and the pineapple coming through. I found rolling the dough slices into a long oval, adding 1 tsp of filling, and then folding each side over the middle and forming the dough into a flat circle to be the best way to keep the filling from leaking out. The flavor of the shortbread is very nice and it has a nice pineapple zing. They look like cute little knishes out of the oven, but a sprinkle of powdered sugar fixes that!Read More